Best 5 Hard Ginger Nut Biscuits Recipes

GINGERNUT BISCUITS

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.

TRADITIONAL GINGER BISCUIT RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
• Using a whisk, slowly add beaten egg, a little at a time.
• Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
• Carefully stir flour mixture into butter, sugar, and egg mixture.
• Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
• When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
• Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
• Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
• In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
• Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.

HARD GINGER NUT BISCUITS

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.

GINGERNUT BISCUITS

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.

CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)

Steps:

• Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
• Cream the first three ingredients in a bowl.
• In another bowl, combine the last four ingredients.
• Mix together til combined, but don't overmix.
• Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
• Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.