Best 8 Tooth Splitting Gingernuts Recipes
Are you ready for a cookie experience that will awaken your taste buds and leave you craving more? Look no further than the tooth-splitting gingernuts. These delectable treats are a delightful combination of sweet and spicy flavors, with a satisfying crunch that will keep you coming back for more. Whether you're a seasoned baker or just starting out, this guide will take you step-by-step through the process of creating these irresistible cookies, using simple ingredients and easy-to-follow instructions. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds tingling and your kitchen smelling divine.
Here are our top 8 tried and tested recipes!
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 Lisa Murphy
Categories Desserts Cookies Drop Cookie Recipes
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
GINGERNUTS
Delicious ginger biscuits with a bit of crunch.
Provided by karlamarie
Time 35m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Preheat the oven to 190°C/ 170 (fan) °C/ gas 5 and grease several baking sheets.
- Sift together the flour, sugar, ginger and bicarbonate of soda with a pinch of salt.
- Over a low heat, melt together the butter and syrup, then pour over the flour mixture. Add the egg and orange rind and mix thoroughly into a dough.
- With your hands, shape the dough into around 30 individual, even-sized balls.
- Slightly flatten each ball before placing (spaced well apart) onto the baking sheets and baking for 15-20 minutes.
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 Lisa Murphy
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
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
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
HARD GINGER NUT BISCUITS
This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. My English grandma used it many years ago. The cookies are fabulous for dunking. [Recipe originally submitted to Allrecipes.co.uk]
Provided by ceejblag
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 8.6 g, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 144 mg, Sugar 3.4 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.
Tips:
- Use Fresh Ginger: Fresh ginger provides the best flavor and aroma to your gingernuts. Choose plump and firm ginger roots with a smooth skin.
- Grate the Ginger Finely: Finely grated ginger ensures that the flavor is evenly distributed throughout the cookies. Use a microplane grater or a fine grater for best results.
- Use Quality Ingredients: High-quality ingredients make a big difference in the taste of your gingernuts. Use pure butter, brown sugar, and dark molasses for the best flavor.
- Chill the Dough: Chilling the dough helps the flavors to develop and makes it easier to handle. Chilling also prevents the cookies from spreading too much in the oven.
- Bake the Cookies Until Golden Brown: The cookies should be baked until they are golden brown around the edges and just set in the center. Overbaking will make them dry and hard.
- Let the Cookies Cool Completely: Allow the cookies to cool completely before storing them. This helps them to firm up and develop their full flavor.
Conclusion:
These tooth-splitting gingernuts are a classic cookie that is perfect for any occasion. With their spicy, chewy texture and warm ginger flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and satisfying cookie, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love