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    You are in: Home / Recipes / Gingernut Biscuits Recipe
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    Gingernut Biscuits

    Gingernut Biscuits. Photo by Susiecat too

    1/8 Photos of Gingernut Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    kiwidutch's Note:

    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.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Pre heat oven to 350°F (180°C).
    2. 2
      Cream the butter and the sugar.
    3. 3
      Add the golden syrup and the dry ingredients.
    4. 4
      Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
    5. 5
      Bake at 350°F and 180°C for 15 minutes.
    6. 6
      Cool on a wire rack and keep in an airtight container once cold.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on April 12, 2014

      55

      Loved these. Didn't have any ginger in the cupboard so made them with cinnamon and iced them with royal icing. DELISH.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2012

      Before making these bad boys I made two adaptations: I added an entire pack of ginger (30g), and I used 1/4 cup blackstrap molasses with 3/4 cup golden syrup. The g'nuts were like homemade ginger beer: far more powerful than store-bought stuff! I loved the flavour and will continue to add whole packs of ginger. If you want them to be truly chewy in centre I think you need to cutback on cooking time. I made 36 biscuits (Thanks to Susiecat's golfball tip), and at 15 minutes they were only slightly chewy. Excellent recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2012

      45

      These are lovely! I was diagnosed with Coeliac disease about 6 weeks ago, and I have been looking for recipies that I can adapt for use with gluten free flour. I think I'm on to a winner here! Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Gingernut Biscuits

    Serving Size: 1 (1125 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 75.7
     
    Calories from Fat 24
    32%
    Total Fat 2.7 g
    4%
    Saturated Fat 1.7 g
    8%
    Cholesterol 7.1 mg
    2%
    Sodium 48.3 mg
    2%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 4.8 g
    19%
    Protein 0.6 g
    1%

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