Go Nuts About My Gingernuts Recipes

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GINGERED NUTS



Gingered Nuts image

Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 pound unsalted mixed nuts (3 cups)
3/4 cup minced candied ginger
1/4 teaspoon cayenne pepper
2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 tablespoons sesame seeds
1/4 cup sugar
1/4 cup water

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
  • Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.

Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g

HARD GINGER NUT BISCUITS



Hard Ginger Nut Biscuits image

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

2 tablespoons golden syrup
8 ounces self-rising flour
4 ounces white sugar
1 teaspoon ground ginger
4 ounces margarine
1 teaspoon baking soda

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

TOOTH-SPLITTING GINGERNUTS



Tooth-Splitting Gingernuts image

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

½ cup butter, melted
1 cup white sugar
1 egg
2 tablespoons molasses
2 cups self-rising flour
3 tablespoons ground ginger

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



Gingernuts image

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

4 ounces butter
5 ounces sugar
2 teaspoons golden syrup (equivalent here in NZ is 1 Dessertspoon)
4 teaspoons milk (equivalent here in NZ is 2 Dessertspoons)
1 teaspoon baking soda
7 ounces flour
2 teaspoons ginger (slightly rounded)

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.

GINGERNUTS



Gingernuts image

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.

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