Best Gingernut Biscuits Recipes
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.
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.
GINGERNUT BISCUITS
A New Zealand biscuit (cookie). Golden Syrup is becoming more available in the US. I can find it in the British aisle of my grocery store and recently found it in the baking aisle. If you cannot find Golden Syrup, you may sub 2 parts light corn syrup to 1 part honey. These should get really hard and are often dunked in tea. I haven't made these yet, so I don't know how many it yields. The cooking time is per batch. I have posted the mixed spice recipe I found to go along with this if you cannot find mixed spice near you.
Provided by Scarlett516
Categories Dessert
Time 18m
Yield 1 recipe
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Sift the flour, salt, baking soda, spices, and baking powder together.
- Rub in the butter.
- Stir in the brown sugar.
- Add the warmed Golden Syrup and mix well.
- Place 1 tbsp dollops on a greased cookie sheet and bake for about 8 minutes. Allow to cool for a minute, then transfer to wire rack to cool the rest of the way.
GINGERNUT BISCUITS
Steps:
- Cream together butter & sugar then beat in egg and syrup until light and fluffy. Add lemon essence. Then add sifted dry ingredients. Roll into balls & place on paper lined trays. Don't flatten. They will drop and crack in the last couple of minutes of baking. Moderate oven 180C approx 18-20 mins. When cool, store in an airtight container in padlocked cupboard!
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