My Gingernut Biscuitscookies Recipes

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

Ingredients

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.

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

Ingredients

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

MY GINGERNUT BISCUITS/COOKIES

My Gingernut Biscuits/Cookies image

Something to have with that cup of tea or coffee without the guilt if you are following a Weight watchers points plan. Points for ingredients are in brackets. Mixture makes 16 at 1 point each.

Provided by Jogreen

Categories Dessert

Time 20m

Yield 16 biscuits

Number Of Ingredients 7

Ingredients

1 cup self raising flour (5)
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons low-fat margarine (6)
1 1/2 tablespoons brown sugar (1 1/2)
3 teaspoons clear honey (3)

Steps:

Sieve the flour, baking soda, ginger, and cinnamon into a bowl.
Combine the margarine, brown sugar and honey in a microwave proof bowl and heat until sugar is dissolved.
Add the margarine mix to the flour mixture & combine well.
Divide into 16 pieces and roll into balls with the palms of your hands.
Place on a baking paper lined tray and flatten slightly with a fork.
Bake at 180'C/350'F for approx 15minutes.
Remove from tray and cool on a rack.

Nutrition Facts : Calories 37.8, Fat 0.1, Sodium 40.1, Carbohydrate 8.4, Fiber 0.2, Sugar 2.4, Protein 0.8

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