Gingernuts

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They are known as ginger biscuits, gingersnaps or gingernuts depending on the part of the world you come from. But have you ever wondered why they are called gingernuts even though they do not contain any nuts? There are many interesting explanations out there: “Because they contain ginger and are hard like a nut shell,” or “they are hard to bite into like nuts,’” or “because the person buying them is ‘nuts’ about ginger,” or even “Just because they’re crunchy.”

Anyway, for whatever reason they were called ginger nuts, they’re the old time favourite that you can eat without ever having to stop. Enjoy the recipe and please give me a feedback

Ginger biscuits_4577

  • Ingredients
  • 300g (2¼ cups) all-purpose-flour (plain flour)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon ground cinnamon
  • 3 teaspoons ground ginger
  • 180 g sugar (¾ cup)
  • 125 g (½ cup) butter, cubed
  • 1 large egg, lightly beaten
  • 1 tablespoon maple syrup or honey
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Assemble all ingredients

Always remember to assemble all ingredient before starting

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Sift flour, baking soda and spices, stir in sugar
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Add cubed butter, rub in
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Rub in butter, until the mixture resembles fine breadcrumbs
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Stir in egg and maple syrup or honey
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Roll rounded teaspoons of mixture into balls
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flatten slightly
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Happy crunching

Gingersnuts

Preparation time: 15 minutes; total cooking time: 20-25 minutes; makes 40-45 depending on size

Ingredients

  • 300g (2¼ cups) all-purpose-flour (plain flour)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon ground cinnamon
  • 3 teaspoons ground ginger
  • 180 g sugar (¾ cup)
  • 125 g (½ cup) butter, cubed
  • 1 large egg, lightly beaten
  • 1 tablespoon maple syrup or honey

Instructions 

  1. Preheat oven to 360°F (180°C). Brush baking sheet (tray) with melted butter or oil.
  2. Sift flour, baking soda and spices into a bowl.
  3. Stir in sugar; rub in the butter, until the mixture resembles fine breadcrumbs.
  4. Stir in egg and maple syrup or honey. Mix well.
  5. Roll rounded teaspoons of the mixture into balls. Flatten slightly and place 3 cm apart on a greased oven tray.
  6. Bake 20-25 minutes, until lightly browned. Transfer to a cooling rack.

Points to note:

  • If you prefer more sugar, or ginger, add it to your taste.
  • I use parchment (greasproof) paper because my oven tends to burn cookies from below.
  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I used honey and baked at 375°F for 20 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop.
  • If you use all-purpose flour add 1 teaspoon baking powder for every 125g (1 cup) flour 
  • Last updated: 3 December 2014

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

  1. My favourite biscuit of all!
    I don’t eat eggs and the ginger nuts I buy don’t have egg in them, so I’m going to try this recipe without egg and see what happens.
    Thanks for checking out my blog 🙂

  2. I too am a ginger nut. These look delicious. If any were to survive the first day, I bet they’d taste great crumbled over ice cream or Greek yogurt with some fresh berries. Thanks for posting.

    1. You know I always just crunch my ginger nuts, as you know their other name is Ginger Snaps, That idea of yours sounds worthwhile, the next time I make gingernuts I shall sure crumble them over ice-cream. I always have a tub of French vanilla in my freezer. Thanks for stopping by. Have a lovely week!

  3. I could seriously eat like a packet of gingernuts all on my own…So glad to finally find a recipe for them!

    1. Thank you for reminding me that I made some gingernuts many weeks ago. I had even forgotten, I have another recipe for double gingernuts with cranberry, but I have not yet posted, My daughter loves them. She eats and eats and eats until I scream,,,STOP. Thanks so much for stopping by, for leaving this note. Enjoy the rest of the week and give me a shout if you do make them. Best wishes!!

    1. Lovely I made some double gingersnaps this week. I have been eating one every night with a glass of milk or coffee, sometimes. Addictive!

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