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
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
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.
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.
GINGERNUTS
Delicious ginger biscuits with a bit of crunch.
Provided by karlamarie
Time 35m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Preheat the oven to 190°C/ 170 (fan) °C/ gas 5 and grease several baking sheets.
- Sift together the flour, sugar, ginger and bicarbonate of soda with a pinch of salt.
- Over a low heat, melt together the butter and syrup, then pour over the flour mixture. Add the egg and orange rind and mix thoroughly into a dough.
- With your hands, shape the dough into around 30 individual, even-sized balls.
- Slightly flatten each ball before placing (spaced well apart) onto the baking sheets and baking for 15-20 minutes.
TOOTH-SPLITTING GINGERNUTS
Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco.
Provided by Lisa Murphy
Categories Desserts Cookies Drop Cookie Recipes
Time 29m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 14.2 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 130.6 mg, Sugar 7.5 g
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GINGERNUTS - BAKING WITH GRANNY
From bakingwithgranny.co.uk
4.9/5 (15)Estimated Reading Time 3 minsServings 20
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a few baking sheets with a little butter and set aside.
- Add the butter/margarine and golden syrup to a small pan and gently warm over a low-medium heat, until just melted. Alternatively in a microwave-proof bowl, in short bursts in the microwave.
- In a large bowl, mix together the flour, ground ginger and sugar, before adding the melted butter/margarine and syrup. Mix well to create a sticky dough.
- Roll the dough into balls (about 1 tbp of dough per ball) and place onto your pre-greased baking sheets, with a reasonable amount of space between them - they do spread whilst baking.
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