Hard Ginger Nut Biscuits Recipes

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GINGERNUT BISCUITS



Gingernut Biscuits image

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

200 g butter (7 oz)
1 cup sugar
1 cup golden syrup
3 cups flour
1 tablespoon ground ginger (heaped)
1 teaspoon baking soda

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.

TRADITIONAL GINGER BISCUIT RECIPE



Traditional Ginger Biscuit Recipe image

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

1 cup (or 8 ounces) unsalted butter (softened,)
3/4 cup plus 2 tablespoons (or 6 ounces) caster sugar
3/4 cup (or 6 ounces) brown sugar (soft and dark)
1 egg, beaten
2 2/3 cups (or 12 ounces) all-purpose flour
Pinch salt
1/2 teaspoon baking powder
1 teaspoon nutmeg (freshly grated)
1 teaspoon ground cloves
2 teaspoons ground cinnamon
3 teaspoons ground ginger
Optional: a pinch of mixed spice

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

HARD GINGER NUT BISCUITS



Hard Ginger Nut Biscuits image

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

2 tablespoons golden syrup
8 ounces self-rising flour
4 ounces white sugar
1 teaspoon ground ginger
4 ounces margarine
1 teaspoon baking soda

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



Gingernut Biscuits image

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.

CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)



Crunchy Ginger Snaps (Similar to Arnotts Gingernut) image

Snappy, crunchy, golden brown ginger cookies perfect for dunking. Easy, and very delicious. Because I use Aussie measurements I'll write in teaspoons to avoid international confusion : )))

Provided by RubberDucky AU

Categories     < 30 Mins

Time 20m

Yield 60 biscuits, 60 serving(s)

Number Of Ingredients 7

250 g butter
2 cups caster sugar
8 teaspoons golden syrup
2 eggs, lightly beaten
4 cups self raising flour
10 teaspoons ground ginger
2 teaspoons bicarbonate of soda

Steps:

  • Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
  • Cream the first three ingredients in a bowl.
  • In another bowl, combine the last four ingredients.
  • Mix together til combined, but don't overmix.
  • Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
  • Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.

Nutrition Facts : Calories 92, Fat 3.6, SaturatedFat 2.2, Cholesterol 15.1, Sodium 74.8, Carbohydrate 14, Fiber 0.3, Sugar 7, Protein 1.1

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