GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GINGERNUT BISCUITS
Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... divine which ever way you prefer them. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Pre heat oven to 350°F (180°C).
- Cream the butter and the sugar.
- Add the golden syrup and the dry ingredients.
- Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
- Bake at 350°F and 180°C for 15 minutes.
- Cool on a wire rack and keep in an airtight container once cold.
GINGERED NUTS
Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
- Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.
Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g
CINNAMON-GINGER NUTS
Provided by Food Network Kitchen
Time 30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
- Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
- baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
- Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.
HARD GINGER NUT BISCUITS
This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. My English grandma used it many years ago. The cookies are fabulous for dunking. [Recipe originally submitted to Allrecipes.co.uk]
Provided by ceejblag
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
- Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
- Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
- Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
- Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 8.6 g, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 144 mg, Sugar 3.4 g
TRADITIONAL GINGER BISCUIT RECIPE
This is a good old-fashioned, traditional ginger biscuit recipe for one of Britain's favorite biscuits; so delicious to eat.
Provided by Elaine Lemm
Categories Dessert
Time 3h10m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
- Using a whisk, slowly add beaten egg, a little at a time.
- Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
- Carefully stir flour mixture into butter, sugar, and egg mixture.
- Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
- When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
- Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
- Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
- In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
- Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.
Nutrition Facts : Calories 179 kcal, Carbohydrate 25 g, Cholesterol 28 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 22 mg, Sugar 14 g, Fat 8 g, ServingSize Depends on size (24 servings), UnsaturatedFat 0 g
GINGERNUTS
These are a flavourful biscuits (cookies) with a crunch that doesn't break your teeth. One of my clients gave me this old family recipe.
Provided by Lizzie in NZ
Categories Dessert
Time 45m
Yield 21 Cookies
Number Of Ingredients 7
Steps:
- In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
- Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
- Preheat oven to 150°C.
- Sift in the flour and ginger and mix well. The mixture will be quite loose.
- Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
- Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.
GINGERNUT BISCUITS
A crisp and buttery gingernut biscuit that's ideal with a cuppa
Provided by anya19
Time 30m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
- Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
- Sift flour and ground ginger into sugar mixture and stir well.
- Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
- Remove from the oven and transfer to a waire rack to cool completely.
More about "how to make ginger nuts food"
RAW GINGER SNAPS (QUICK + EASY NO BAKE RECIPE) - THE ...
From simple-veganista.com
Reviews 28Category DessertCuisine AmericanTotal Time 25 mins
- Blend into flour: Combine oats and almonds in the bowl of a food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect.
- Add remaining ingredients: Add the rest of the ingredients, blend until combined and dough like consistency, about 1 minute, stopping to scrape down the sides as needed. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.
- Chill: Place mixture in the refrigerator for about 20 minutes or so to help stiffen the dough for rolling.
- Roll: Using a 1 tablespoon measuring spoon, scoop up rounded tablespoons of dough and roll into 1 inch balls.
GINGER NUT BISCUITS RECIPE | BISCUIT RECIPES | TESCO REAL …
From realfood.tesco.com
5/5 (320)Category SnackCuisine BritishTotal Time 30 mins
GINGERNUTS | RECIPES - DELIA ONLINE
From deliaonline.com
Cuisine BritishCategory Biscuits And Cookies, Afternoon TeaServings 16
GINGERNUTS | JUST A PINCH RECIPES
From justapinch.com
Cuisine AustralianCategory CookiesServings 24
GINGER NUTS | CONTINENTAL | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine ContinentalCategory Non-Vegetarian
GINGER NUT BISCUIT RECIPE - CRUNCHY, SPICY, TRADITIONAL
From melaniemay.com
Reviews 5Estimated Reading Time 8 mins
HOW TO MAKE PERFECT GINGER NUT BISCUITS - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 5 mins
GINGERNUTS COOKIES RECIPE - GINGER NUTS BISCUITS ...
From nishamadhulika.com
Estimated Reading Time 2 mins
RAW GINGER-NUT CRUMBLE | MINDFOOD RECIPES & TIPS
From mindfood.com
GINGERNUT BISCUITS RECIPE | CHELSEA SUGAR
From chelsea.co.nz
HOMEMADE GINGERNUT COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 36Calories 60 per servingCategory Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the butter, sugar, black treacle, and egg until combined. Add the dry ingredients, and fold in until completely combined.
- Roll the dough into 0.5oz balls (the dough will be very soft), and place them onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
GINGERNUTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 14Estimated Reading Time 1 minCategory BakingTotal Time 27 mins
GINGERSNAP COOKIE RECIPE - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (7)Total Time 1 hr 21 minsCategory DessertCalories 62 per serving
- Move the oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpats. In a medium bowl whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl add in the dark brown sugar, vegetable shortening, molasses, and the egg.
- Add the flour to the sugar mixture and mix on low speed until combined and no flour streaks remain about 1-2 minutes.
10 WAYS TO GET THE MOST NUTRIENTS FROM YOUR FOOD. THINK ...
From precisionnutrition.com
Estimated Reading Time 7 mins
- Eat locally grown food soon after it’s been picked. Eating locally grown and “straight from the earth” maximizes the vitamins and minerals (and deliciousness) you get from your produce.
- Soak, chop, crush, blend. These basics of food prep can make vitamins, minerals, and other compounds more available in a few ways: Cutting up fruits and vegetables generally frees up the nutrients by breaking down rigid plant cell walls.
- Store fruits and vegetables the right way. When thinking about storage, balance two things: Make it easy to eat your plants: Keep fruits and vegetables where you’re most likely to access them.
- Eat most sources of water-soluble and heat-sensitive nutrients raw. Heat breaks down vitamin B1, vitamin B5, folate, and vitamin C, so you get more of these when you eat certain foods raw.
- Know which foods are best when cooked. There’s actually a wide range of nutrient loss from cooking — anywhere from 15 to 55 percent. In most cases, you lose the most nutrients by boiling in water.
- Pair food strategically to maximize nutrient absorption. Many world cuisines put particular foods together. (Think of greens with lemon and olive oil in Italian cooking, or the complex spice blends in Caribbean, African, or South Asian cooking.)
- Keep it simple. Don’t start creating spreadsheets to track all of this. Keep it simple and sane. It’s still better to eat broccoli any way you can get it than to not eat it because it’s not “perfect”.
- Don’t discount frozen foods. Does frozen broccoli have the same nutritional value as the stuff you just picked from the earth and ate raw? Maybe not. But how often do you eat raw, straight from the earth?
- If possible, try an animal source. Many animal-based sources of vitamins and minerals are more bioavailable than plant-based sources (which may bind up vitamins and minerals chemically, or require a lot of steps to be converted to what our bodies prefer).
- Monitor your tolerance. Nutrients don’t do you much good if you’ve got an undetected food intolerance that keeps you from absorbing them. Unfortunately, not everyone tolerates raw foods very well even if they’re technically “better for you” sometimes.
EASY GINGER NUT BISCUITS RECIPE - CREATE BAKE MAKE
From createbakemake.com
4.9/5 (7)Category SnacksCuisine AustralianTotal Time 45 mins
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line the two baking trays with baking paper - set aside until needed.
- Place the softened butter, caster sugar and golden syrup into the bowl of an electric mixer and mix on a medium/high speed for 5 - 6 minutes or until the mixture is pale and golden.
- Add the flour, bicarbonate of soda and ginger and mix on a low speed to combine. Continue to mix for 1 - 2 minutes or until the dough just comes together.
- Remove the bowl from the mixer stand and use a tablespoon to scoop up the mixture and roll into balls. Place onto your prepared baking trays. Repeat until all of the mixutre has been used.
MAPLE-SPICED NUTS AND SEEDS RECIPE | FOODAL
From foodal.com
Cuisine SnacksTotal Time 1 hr 5 minsCategory NutsCalories 246 per serving
GINGER NUT BISCUITS | FOOD | WHOLESALERS & SUPPLIERS UK ...
From sunmark.co.uk
Brand Royalty
RECIPE: GINGER CAKES - TASTING TABLE
From tastingtable.com
4.4/5 (52)Total Time 20 minsCategory DessertCalories 1564 per serving
GINGER NUTS | NAUGHTY VEGAN FOODS
From madeanaughty.wordpress.com
Estimated Reading Time 1 min
GINGER NUT CHEESECAKE - FRUGALFEEDING
From frugalfeeding.com
Estimated Reading Time 3 mins
PAUL HOLLYWOOD'S GINGERNUT BISCUITS | BAKING RECIPES ...
From goodto.com
3.5/5 Total Time 25 minsCategory Dessert,SnackCalories 57 per serving
GINGER COOKIE RECIPE - GINGER NUT BISCUIT RECIPE ...
From foodlifeandmoney.com
Reviews 3Estimated Reading Time 2 mins
HOW TO MAKE GINGER POWDER (TWO METHODS) - ALPHAFOODIE
From alphafoodie.com
5/5 (8)Total Time 3 hrs 10 minsEstimated Reading Time 8 mins
WATCH: HOW TO MAKE CHEESY PAP BALLS | RECIPE | VEGETABLE ...
From pinterest.com
Servings 6Total Time 40 mins
MCVITIE’S GINGER NUTS AND LEMON CRUNCH VEGAN TART - CLAIRE ...
From clairejustineoxox.com
Estimated Reading Time 4 mins
GLUTENFREE GINGER NUTS - THE GREEN CREATOR
From thegreencreator.com
Cuisine VeganCategory SweetServings 100Estimated Reading Time 2 mins
WATCH: HOW TO MAKE LEMONGRASS & GINGER STEAMED FISH WITH ...
From recipes.timesofindia.com
Author Times Food
HOW TO MAKE GINGER NUTS | GINGER COOKIE RECIPES, GINGER ...
From pinterest.com.au
GINGERNUTS WITH FRESH GINGER | ALLYSON GOFTON
From allysongofton.co.nz
HOW TO MAKE GINGER CAKE
From chestofbooks.com
HOW TO MAKE GINGER BREAD. CONTINUED
From chestofbooks.com
MEATBALLS AND GINGERNUTS - RADIO LIVE | RECIPES FOR FOOD ...
From foodlovers.co.nz
GINGER POWDER: HOW TO MAKE YOUR OWN AND WHAT TO DO WITH IT ...
From freshbitesdaily.com
WHY IS A GINGER NUT CALLED A GINGER NUT?
From psichologyanswers.com
GINGER NUTS
From irishexaminer.com
HOW TO MAKE GINGER NUTS - YOUTUBE
From youtube.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
HONEY GLAZED GINGER NUTS RECIPE - OPRAH.COM
From oprah.com
HOW TO MAKE PERFECT GINGER NUT BISCUITS | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love