Best Tooth Splitting Gingernuts 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.
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 Allrecipes Member
Categories Drop Cookies
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
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
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.
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