Good GingerNut Biscuit Recipe?!
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Answers:
8oz PLAIN flour
2 teaspoons ground ginger
half a teaspoon ground cinnamon
4oz light brown sugar
2oz black treacle
half a teaspoon bicarbonate of soda
3oz butter
Equipment-wise, you will need:
Large mixing bowl
Sieve
Scales
Saucepan
Greaseproof paper
A baking tray OR a pie dish
Pre-heat your oven to 160c / 315f / gas mark 3
Sift the flour, ginger and cinnamon into the mixing bowl!.
Add the sugar
Put the butter and black treacle into the saucepan and warm on the hob until melted, then add the bicarbonate of soda to the saucepan and stir gently!.
Pour the saucepan contents into the flour and spice mix!.
Mix to a stiff dough!. Don't worry if it looks, in the words of my three-year-old, "crumby"!. It is supposed to be like that!.
Line EITHER a round pie dish or baking tray with baking (greaseproof) paper!. It's up to you which one, depending one whether you want individual cookies or a large shortbread-style biscuit that you can cut into portions!.
If using the baking tray, roll dough into small walnut-sized balls, and squash slightly to make individual biscuits!.
If using the pie dish, press all the mixture in firmly and evenly!.
Bake for about 15 minutes, or until golden-brown!.
Store in an air-tight container!.
These biscuits are quite soft and rich on the first day, but if you leave them overnight, they harden so that they are much the same crunchiness as shop-bought ginger biscuits!.Www@FoodAQ@Com
2 teaspoons ground ginger
half a teaspoon ground cinnamon
4oz light brown sugar
2oz black treacle
half a teaspoon bicarbonate of soda
3oz butter
Equipment-wise, you will need:
Large mixing bowl
Sieve
Scales
Saucepan
Greaseproof paper
A baking tray OR a pie dish
Pre-heat your oven to 160c / 315f / gas mark 3
Sift the flour, ginger and cinnamon into the mixing bowl!.
Add the sugar
Put the butter and black treacle into the saucepan and warm on the hob until melted, then add the bicarbonate of soda to the saucepan and stir gently!.
Pour the saucepan contents into the flour and spice mix!.
Mix to a stiff dough!. Don't worry if it looks, in the words of my three-year-old, "crumby"!. It is supposed to be like that!.
Line EITHER a round pie dish or baking tray with baking (greaseproof) paper!. It's up to you which one, depending one whether you want individual cookies or a large shortbread-style biscuit that you can cut into portions!.
If using the baking tray, roll dough into small walnut-sized balls, and squash slightly to make individual biscuits!.
If using the pie dish, press all the mixture in firmly and evenly!.
Bake for about 15 minutes, or until golden-brown!.
Store in an air-tight container!.
These biscuits are quite soft and rich on the first day, but if you leave them overnight, they harden so that they are much the same crunchiness as shop-bought ginger biscuits!.Www@FoodAQ@Com
gingernut biscuit
8oz unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup
Heat oven to 375 degrees F!.
Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly!. Add syrup and mix all together to form a stiff paste!.
Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on!. Make sure that each cookie is the same size!. Toll each piece into a ball between the palms of your hands!. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand!. Using a wooden spoon, press down on each one to flatten it slightly!. Put into the oven and bake for 10 to 15 minutes until they are done!.
Remove from the oven and leave on the sheet for a little while!. Using a spatula, place each on a wire rack for final cooling!. Eat immediately with vanilla ice cream or store in an airtight container!.Www@FoodAQ@Com
8oz unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup
Heat oven to 375 degrees F!.
Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly!. Add syrup and mix all together to form a stiff paste!.
Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on!. Make sure that each cookie is the same size!. Toll each piece into a ball between the palms of your hands!. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand!. Using a wooden spoon, press down on each one to flatten it slightly!. Put into the oven and bake for 10 to 15 minutes until they are done!.
Remove from the oven and leave on the sheet for a little while!. Using a spatula, place each on a wire rack for final cooling!. Eat immediately with vanilla ice cream or store in an airtight container!.Www@FoodAQ@Com
Gingernut Biscuits recipe
The English use golden syrup!. Try it if you can find it at a specialty store!.
1 cup unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup
Heat oven to 375 degrees F!.
Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly!. Add syrup and mix all together to form a stiff paste!.
Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on!. Make sure that each cookie is the same size!. Toll each piece into a ball between the palms of your hands!. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand!. Using a wooden spoon, press down on each one to flatten it slightly!. Put into the oven and bake for 10 to 15 minutes until they are done!.
Remove from the oven and leave on the sheet for a little while!. Using a spatula, place each on a wire rack for final cooling!. Eat immediately with vanilla ice cream or store in an airtight container!.Www@FoodAQ@Com
The English use golden syrup!. Try it if you can find it at a specialty store!.
1 cup unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup
Heat oven to 375 degrees F!.
Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly!. Add syrup and mix all together to form a stiff paste!.
Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on!. Make sure that each cookie is the same size!. Toll each piece into a ball between the palms of your hands!. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand!. Using a wooden spoon, press down on each one to flatten it slightly!. Put into the oven and bake for 10 to 15 minutes until they are done!.
Remove from the oven and leave on the sheet for a little while!. Using a spatula, place each on a wire rack for final cooling!. Eat immediately with vanilla ice cream or store in an airtight container!.Www@FoodAQ@Com
Try this link- http://images!.google!.co!.uk/images!?source!.!.!.Www@FoodAQ@Com
Dip them in a cup of strong coffee with a teaspoon of rum added, then, before they get too soggy, sandwich them together with thick cream!.!.!.!.A really quick and easy boozy pud!!,Www@FoodAQ@Com
YOU!!!Www@FoodAQ@Com