Im sure the gingernuts at the supermarket are getting smaller, does anyone have good recipe for gingernuts please?
gardie,
Aug 21, 8:40am
Tried them over the years but there's nothing like the brought thing - and gingernuts and tim tams are about the only things I'd say that for!
harrislucinda,
Aug 21, 8:59am
yesido withthecrackleontopwillputup later
macandrosie,
Aug 21, 10:24am
Yes you can try my recipe, a family favourite: 250gr butter 1 tsp b soda 2 cups sugar 2 tsp powder 2 large tabspoons golden syrup 4 cups flour 2 eggs 6 tsp ginger Soften butter then cream with g syrup (warmed) & sugar. Add eggs, beat, then add b soda then other dry ingreds. If you can use a large cake mixer all the better. I add the last cup of flour a bit at a time but put it all in. Roll into fairly large balls (not quite as big as a size 6 egg). Don't flatten. Bake @ 150C till golden(about 10-14 mins) I use a fan bake oven setting.
digger148,
Aug 21, 1:58pm
My Grandmothers recipie, I gave it a go & the kids cant get enough of them.
1/4 lb butter 1/2C sugar 1/2C Golden syrup Bring to boil & add 1t baking soda.
In another bowl 1 1/2 C Flour 1t ginger.
add hot ingredients to flour & mix well. spoon onto tray, (teaspoon sizes) and flatten.
Bake @ 180C for 10min or untill they look like they're done.
Preheat the oven to 170˚C. Cream the butter and sugar. Add the egg and golden syrup and beat again. Put the dry ingredients into a large bowl and stir with a whisk to distribute the soda and ginger evenly through the flour. Sift the dry ingredients into the creamed mixture. Beat until well mixed. Roll into balls and place on 2 oven trays lined with baking paper. Leave room for spreading and do not flatten. The gingernuts will puff up, then collapse into characteristic fissures. Bake for 15-18 minutes until well-baked and deep golden. Cool on a rack before storing in an airtight container. Makes about 30.
pam.delilah,
Aug 21, 9:17pm
these are all so nice
Gingernuts one pot
For 40-60 biscuits
100g butter 1 rounded tbsp golden syrup 1 cup sugar 1-2 tsp ground ginger 1 tsp vanilla essence 1 large egg 1 3/4 cups standard (plain) flour 1 tsp baking soda
Heat oven to 180degC (170degC fanbake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Melt the butter in a medium-sized pot or microwave dish. Remove from heat when melted. Dip an ordinary tablespoon into hot water, then measure the syrup with it. Add the syrup, sugar, ginger (use more for a stronger flavour) and vanilla. Add the egg, then mix well with a stirrer or wooden spoon. Sift in the flour and baking soda, then mix everything together again. Stand pot or bowl in cold water to cool the biscuit mixture so it is firmer. With wet hands, roll teaspoonfuls of biscuit mixture into small balls. Put these on the prepared baking trays, leaving room to spread. Bake 1 tray at a time, for about 10 minutes, until golden brown. While biscuits are warm, lift them onto a cooling rack. When cold, store in an airtight container.
If your biscuits don't spread, you have used too much flour. If they spread too far, you have not used enough flour.
wynyard,
Aug 22, 4:01am
Ill try them all thanks.
harrislucinda,
Aug 22, 10:08pm
my recipewasputupbypambut togetthecracklegetasmallcontainerdipin coldwaterthenpressonto thebiscuit
wheelz,
Jun 6, 3:42am
Tried this recipe today. they are the best ! Flavourful and crunchy ! And they have the cracks on top to boot.
wynyard,
Aug 21, 8:35am
Im sure the gingernuts at the supermarket are getting smaller, does anyone have good recipe for gingernuts please!
gardie,
Aug 21, 8:40am
Tried them over the years but there's nothing like the brought thing - and gingernuts and tim tams are about the only things I'd say that for!
macandrosie,
Aug 21, 10:24am
Yes you can try my recipe, a family favourite: 250gr butter 1 tsp b soda 2 cups sugar 2 tsp powder 2 large tabspoons golden syrup 4 cups flour 2 eggs 6 tsp ginger Soften butter then cream with g syrup (warmed) & sugar. Add eggs, beat, then add b soda then other dry ingreds. If you can use a large cake mixer all the better. I add the last cup of flour a bit at a time but put it all in. Roll into fairly large balls (not quite as big as a size 6 egg). Don't flatten. Bake @ 150C till golden(about 10-14 mins) I use a fan bake oven setting.
Preheat the oven to 170˚C. Cream the butter and sugar. Add the egg and golden syrup and beat again. Put the dry ingredients into a large bowl and stir with a whisk to distribute the soda and ginger evenly through the flour. Sift the dry ingredients into the creamed mixture. Beat until well mixed. Roll into balls and place on 2 oven trays lined with baking paper. Leave room for spreading and do not flatten. The gingernuts will puff up, then collapse into characteristic fissures. Bake for 15-18 minutes until well-baked and deep golden. Cool on a rack before storing in an airtight container. Makes about 30.
pam.delilah,
Aug 21, 9:17pm
these are all so nice
Gingernuts one pot
For 40-60 biscuits
100g butter 1 rounded tbsp golden syrup 1 cup sugar 1-2 tsp ground ginger 1 tsp vanilla essence 1 large egg 1 3/4 cups standard (plain) flour 1 tsp baking soda
Heat oven to 180degC (170degC fanbake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Melt the butter in a medium-sized pot or microwave dish. Remove from heat when melted. Dip an ordinary tablespoon into hot water, then measure the syrup with it. Add the syrup, sugar, ginger (use more for a stronger flavour) and vanilla. Add the egg, then mix well with a stirrer or wooden spoon. Sift in the flour and baking soda, then mix everything together again. Stand pot or bowl in cold water to cool the biscuit mixture so it is firmer. With wet hands, roll teaspoonfuls of biscuit mixture into small balls. Put these on the prepared baking trays, leaving room to spread. Bake 1 tray at a time, for about 10 minutes, until golden brown. While biscuits are warm, lift them onto a cooling rack. When cold, store in an airtight container.
If your biscuits don't spread, you have used too much flour. If they spread too far, you have not used enough flour.
wynyard,
Aug 22, 4:01am
Ill try them all thanks.
gardie,
Aug 22, 8:40am
Tried them over the years but there's nothing like the brought thing - and gingernuts and tim tams are about the only things I'd say that for!
macandrosie,
Aug 22, 10:24am
Yes you can try my recipe, a family favourite: 250gr butter 1 tsp b soda 2 cups sugar 2 tsp powder 2 large tabspoons golden syrup 4 cups flour 2 eggs 6 tsp ginger Soften butter then cream with g syrup (warmed) & sugar. Add eggs, beat, then add b soda then other dry ingreds. If you can use a large cake mixer all the better. I add the last cup of flour a bit at a time but put it all in. Roll into fairly large balls (not quite as big as a size 6 egg). Don't flatten. Bake @ 150C till golden(about 10-14 mins) I use a fan bake oven setting.
elliehen,
Aug 22, 11:29am
Post #6 or #7!
digger148,
Aug 22, 1:58pm
My Grandmothers recipie, I gave it a go & the kids cant get enough of them.
1/4 lb butter 1/2C sugar 1/2C Golden syrup Bring to boil & add 1t baking soda.
In another bowl 1 1/2 C Flour 1t ginger.
add hot ingredients to flour & mix well. spoon onto tray, (teaspoon sizes) and flatten.
Bake @ 180C for 10min or untill they look like they're done.
Yummo
juliewn,
Aug 22, 3:24pm
I've found a similar way helps crack the tops like the purchased gingernuts. brush a little cold water on top of each biscuit just before placing them in the oven.
And yes, I think the purchased Gingernuts are smaller - they seem paler too.
pam.delilah,
Aug 22, 9:17pm
these are all so nice
Gingernuts one pot
For 40-60 biscuits
100g butter 1 rounded tbsp golden syrup 1 cup sugar 1-2 tsp ground ginger 1 tsp vanilla essence 1 large egg 1 3/4 cups standard (plain) flour 1 tsp baking soda
Heat oven to 180degC (170degC fanbake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Melt the butter in a medium-sized pot or microwave dish. Remove from heat when melted. Dip an ordinary tablespoon into hot water, then measure the syrup with it. Add the syrup, sugar, ginger (use more for a stronger flavour) and vanilla. Add the egg, then mix well with a stirrer or wooden spoon. Sift in the flour and baking soda, then mix everything together again. Stand pot or bowl in cold water to cool the biscuit mixture so it is firmer. With wet hands, roll teaspoonfuls of biscuit mixture into small balls. Put these on the prepared baking trays, leaving room to spread. Bake 1 tray at a time, for about 10 minutes, until golden brown. While biscuits are warm, lift them onto a cooling rack. When cold, store in an airtight container.
If your biscuits don't spread, you have used too much flour. If they spread too far, you have not used enough flour.
You are all making me hungry for a coffee and a gingernut.I haven't made them in years!My nana used to make lovely ones, I'll have to find her recipe.
juliewn,
Aug 23, 3:24pm
I've found a similar way helps crack the tops like the purchased gingernuts. brush a little cold water on top of each biscuit just before placing them in the oven.
And yes, I think the purchased Gingernuts are smaller - they seem paler too.
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