We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This easy recipe for ginger nutes makes lovely homemade biscuits

Norfolk, England, UK

Be the first to make this!


  • 350 g/12 oz self raising flour
  • Pinch of salt
  • 200g / 7 oz caster sugar
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda
  • 125 g/4 1/2 oz butter plus extra for greasing
  • 75g / 2 3/4 oz golden syrup
  • 1 egg beaten
  • 1 tsp grated orange rind


  1. PREHEAT THE OVEN To Gas Mark 3, Then lightly grease serveral baking tray. SIFT TOGETHER THE FLOUR, Sait, sugar , ginger and bicarbonate of soda into a large mixing bowl. HEAT THE BUTTER AND GOLDEN SYRUP. Together in a saucepan over a very low heat until the butter has melted. Remove the pan from the heat and leave to cool slightly. then pour it onto the dry ingredients. ADD THE EGG AND ORANGE RIND, And mix thoroughly to form a dough using your hands, carefully shape the dough into 30 even-size-ball. Place the balls well apart on the prepared baking trays, then flatted them slightly with your fingers. BAKE IN THE PREHEATED OVEN for 15 - 20 minutes, then carefully transfer the biscuits to a wire rack to cool.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (0)

    • 1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces
    • 1/4 cup pine nuts, toasted
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 1 1/2 teaspoons finely grated fresh lemon zest
    • 4 teaspoons extra-virgin olive oil
    1. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

    Ginger Wafer Crisps (RedBook Magazine)

    1 3/4 c all-purpose flour 1 tbsp ground ginger 1 tsp ground cinnamon 1/2 tsp EACH baking powder, baking soda, and kosher salt 1/4 tsp ground cloves 6 tbsp unsalted butter, softened 3/4 c packed light-brown sugar 1/3 c mild molasses 1 large egg yolk 1 tsp vanilla extract turbinado sugar (raw sugar) for sprinkling

    1. Whisk the first 7 ingredients in a medium bowl until blended.

    Beat butter and sugar in a large bowl with a mixer until light and fluffy. Beat in molasses, yolk, and vanilla. With mixer on low, beat in dry ingredients until dough is just combined and still crumbly. Use spatula to meld dough together.

    Lay out three 14-inch sheets of waxed paper on a work surgace and top each with 1/3 of the dough. Lightly press down and top with another sheet of waxed paper. With a rolling pin, roll out dough as thin as possible without tearing it, about 1/16 inch thick. Gently peel back the top layer of waxed paper and replace it loosely. Transfer rolled dough in waxed paper to a cooke sheet and place in freezer. Repeat with remaining 2 portions. Freeze for 30 minutes.

    Heat oven to 325. Line baking sheets with parchment. Remove one sheet of dough from freezer peel off top sheet of paper. Using a 2 3/4-inch round cookie cutter, cut out rounds and put them on bakign sheet, spaced 1 inch part.

    Bake 11 to 12 mi nutes or until crisp. Remove from oven while hot, sprinkle with turbinado sugar. Cut and bake remaining dough. When all scraps are gathered, roll between waxed paper and repeat.

    Turmeric Ginger Spiced Nuts

    Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
    Serves: 8


    • 1/2 tablespoon extra-virgin olive oil
    • 2 teaspoons ground turmeric
    • 1/2 teaspoon ground ginger
    • 1/4 cup raw cashews
    • 1/4 cup raw walnuts
    • 1/4 cup raw pumpkin seeds
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon sea salt


    Combine all of the nuts and seeds in a large bowl

    Mix the spices in a separate bowl

    Pour the olive oil on top of the nuts/seeds and mix until well coated

    Cover a large baking sheet with parchment paper, and transfer nuts onto a baking sheet. Arrange the nuts/seeds in a single layer to ensure they brown equally

    Bake for 15 minutes, turning the baking sheet halfway. You may need to toss slightly halfway as well

    Nutrition Info (per serving)

    188 calories (117 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 77mg sodium, 14g carbohydrate, 3g dietary fiber, sugars 1g, 6g protein

    Are you nut crazy too? What are you favorite nuts to eat? You can try this recipe with any nuts or seeds, however cashews and almonds are higher in protein than most. Try the recipe and let me know what you think!

    Related Video

    Meh. Although they good, they are not spicy. Reduced sugar by about 2 Tbs, but didn't amp up the spices, although I used a generous 1/2 tsp. per spice, it wasn't really enough to shine through.

    These are pretty darn good. The advice from other reviewers to reduce the sugar and increase the spice is also good. These are a lot easier to clean up if you line the baking sheet with aluminum foil and spray the foil with oil. I note that dried cherries are not that easy to find around here and, when you do find them, they're expensive. I substituted dried cranberries but they didn't add that much to the dish. Next time I make these, I'll just forget about the dried fruit.

    Delicious. Have made these the last two years for different holiday parties and host gifts and always asked for the recipe. Less sugar, more spices, amazing!

    Less sugar, more spices = absolutely delicious! I couldn't stop eating it when we had left overs from our party and had to drop it off at my parents' house.

    This was a boring, gooey mess. I'm throwing it out.

    Way delicious. Just made 15 lbs of these for an event. Go heavy on the spices and add ginger and coriander. Addictive.

    Everyone loves them. By popular demand, I'm making them for the holidays again this year.

    Great taste, but definitely increase the cooking time by at least 10 minutes to dry out the nuts in the oven. Also, consider increasing spice quantities to give them more punch!

    Gave as holiday gifts - were a big hit! Asked for the recipe numerous times.

    Recipe Summary

    • 2 cups pine nuts
    • 1 cup confectioners' sugar
    • 1/4 cup almond paste
    • 1 teaspoon pure vanilla extract
    • 1 large egg
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt

    Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg pulse to combine. Add flour, baking powder, and salt process just until dough comes together.

    Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.

    Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

    21 Healthier Trail Mixes to Make Yourself

    These days, trail mix goes way beyond basic GORP (good old raisins and peanuts). From sweet to savory, there are thousands of combinations to satisfy any palate or snack craving.

    All you have to do is combine your favorite dry ingredients and stash the mix in an airtight container in a cool, dry location, and you’re good to go.

    We love trail mix because it’s lightweight, portable, and full of energy-dense ingredients like dried fruit, nuts, and chocolate — perfect for trailside noshing.

    For those same reasons, though, trail mix can pack a hefty caloric punch, especially when we mindlessly munch while sitting around at work or home. We recommend keeping your serving size to a quarter-cup or less.

    But we understand that everyone has their own nutritional and taste-related needs, so we listed these mix ideas without set ratios or measurements. There are no rules for trail mix — combine whatever sounds good!

    1. Peanut butter friend

    This mixture is a true crowd pleaser. Combine banana chips, peanut butter chips, peanuts, almonds, and dark chocolate chips.

    2. Old-school GORP

    Nothing like a good ol’ classic. Combine peanuts, raisins, and M&M’s.

    3. Tropical mix

    For a little taste of paradise, whip up a mixture of cashews, Brazil nuts, dried mango, coconut flakes, and banana chips.

    4. Rich and creamy

    This is basically dessert. Use coconut flakes, white chocolate chips, hazelnuts, chocolate-covered coffee beans, and cacao nibs.

    5. Movie night

    Got your Netflix show ready? Great. Combine popcorn, M&M’s, and dried cherries. To take the flavor up a notch, use hot popcorn to melt the chocolate.

    6. Beachy

    If you can’t take a trip right now, bring the vacation to you. Combine macadamia nuts, white chocolate chips, dried pineapple, and coconut flakes.

    7. Chocolate lover

    This batch has three sources of chocolate, so we’re big fans. Try hazelnuts, dried cranberries, chocolate-covered almonds, M&M’s, and cacao nibs.

    8. PB&J

    Your inner child is about to be so pumped. Try peanuts with dried strawberries, peanut butter chips, and shredded wheat cereal.

    9. Deconstructed puppy chow

    It’s the treat we all know and love — without the extra sugar. Mix almonds, whole-grain Chex or wheat cereal, dark chocolate chips, peanut butter chips, cacao nibs, and dried cranberries.

    10. Nuts for nuts

    Nut lovers, rejoice. This hearty mix includes almonds, walnuts, peanuts, cashews, and raisins.

    11. Fall flavors

    This mix will help you get into all the fall feels. Combine pecans, dried apples, maple granola, pumpkin seeds, nutmeg, and cinnamon.

    12. Thai fusion

    Try a taste of the East with peanuts, raisins, puffed rice, pretzels, curry powder, and chili powder.

    13. Coffee shop

    Keep the buzz going with hazelnuts, almonds, raisins, chocolate-covered coffee beans, and white chocolate chips.

    14. Cereal lover

    Bran doesn’t have to mean bland, friends. Try bran flakes with shredded wheat cereal, puffed rice, granola, cashews, dried cherries, dried cranberries, and dried blueberries.

    15. Simple and sophisticated

    For wholesome with a bit of sweet, mix almonds, dried cherries, dark chocolate chips, sea salt, and cinnamon.

    16. Raw energy

    Sweet and salty unite in this recipe. Mix walnuts, pumpkin seeds, sunflower seeds, cinnamon, nutmeg, sea salt, dried apricots, and dried cranberries.

    17. Power mix

    Make this your go-to workout snack. Combine goji berries, sea salt, pistachios, dried blueberries, flaxseeds, and dark chocolate chips.

    18. Monkey munch

    With so many delicious flavors in one recipe, each bite is the bomb. Mix banana chips, peanuts, sea salt, almonds, dark chocolate chips, raisins, and coconut flakes.

    19. Savory seeds

    This mix has a kick you’ll love. The recipe calls for almonds, pumpkin seeds, sunflower seeds, garlic powder, onion powder, cayenne pepper, and salt.

    20. Spicy and savory

    Keep your taste buds guessing with almonds, wasabi peas, sesame seeds, dried ginger, and Chex cereal.

    21. Cajun blend

    A little spice makes everything nice. Combine almonds, pecans, walnuts, sunflower seeds, pumpkin seeds, sea salt, garlic powder, chili powder, ground cumin, and cayenne pepper.

    The best part about trail mix is that it’s fully customizable. Our combinations are a great place to start, but feel free to get creative from here. All you have to do is mix the following ingredients to your liking.

    These pint-size nutritional dynamos are loaded with healthy unsaturated fats, protein, fiber, antioxidants, vitamin E, and other essential vitamins and minerals.

    Whether they’re raw or roasted, go for unsalted, unsweetened nuts to keep sugar and sodium under control.

    Our favorites: Almonds, pistachios, cashews, peanuts, and walnuts (higher-calorie macadamia nuts, hazelnuts, Brazil nuts, pecans, and pine nuts are also good options in moderation)


    If you have a nut allergy (or you’re just looking to mix things up), seeds provide many of the same nutritional benefits as nuts.

    Hemp seeds, for example, are loaded with omega-3 fatty acids, gamma linolenic acid, protein, zinc, iron, magnesium, potassium, phosphorus, and calcium.

    Our favorites: Pumpkin, sunflower, sesame, flax, and hemp seeds

    Dried fruit

    Dried fruit can be a great source of fiber, antioxidants, calcium, and vitamins A, C, and K. But the grams of sugar can add up quickly, so pay attention to the ingredient lists and serving sizes.

    Look for dried fruits with as little added sugar and as few preservatives as possible. Some varieties, like cranberries, are naturally quite tart and almost always sweetened with cane sugar or apple juice.

    If you’re concerned about added sweeteners, it’s also pretty easy to make your own dried fruit in the oven.

    Our favorites: Dried apples, cherries, cranberries, goji berries, blueberries, strawberries, apricots, raisins, banana chips, figs, pineapple chunks, mango, and dates


    Add some complex carbohydrates to your custom blend for some fiber and a little crunch. Choose whole grains whenever possible and avoid highly processed cereals that add unnecessary sugar and sodium.

    Our favorites: Shredded wheat cereal, pretzels, whole-grain cereals like Cheerios or Chex, bran flakes, whole-wheat crackers, granola, toasted oats, puffed rice cereal, and air-popped popcorn


    Sometimes we all need a little something sweet to round out the mix. When going the chocolate route, choose dark varieties for extra antioxidants.

    Our favorites: M&M’s, chips of various kinds (chocolate, peanut butter, carob, butterscotch), cacao nibs, yogurt-covered raisins, chocolate-covered coffee beans, mini marshmallows, or chocolate-covered nuts

    Savory extras

    Once the building blocks are all set, adding spices is a great way to change up the flavor a bit. Season your mix with sea salt, curry, ground ginger, cinnamon, nutmeg, cardamom, or cayenne pepper. You can even create your own mix of spices.

    Our favorites: Wasabi peas, coconut flakes, sesame sticks, dried ginger, and coffee beans

    A ginger nut state of origin

    ABC Radio Canberra: Penny Travers

    When laid out on a plate, each of the ginger nuts is noticeably different in size, colour and texture.

    Each packet is also a different size, despite all weighing 250 grams.

    When it comes to taste, well that's certainly objective.

    According to Ms Thomson, the NSW/ACT ginger nut is the thickest and the hardest and "the best for dunking in a cup of tea".

    The Queensland recipe is "thin, sweet and darker in colour — more like a gingerbread-style biscuit."

    In Victoria and Tasmania, ginger nuts are bigger, softer and sweeter, and "closest to traditional ginger nuts from overseas".

    The South Australian/West Australian/Northern Territory version looks similar to its Victorian counterpart but is sweeter.

    Malted Ginger Beer Recipe?

    So, I've put together a potential recipe for a malted ginger beer and Iɽ dig hearing ya'll opinions before I try it.

    Things Iɽ like to avoid are: using lactose (for my vegan mates), ginger-beer kits and sweetening the end product with lemonade or cordial.

    Iɽ like the end product to be: fiery, ginger as the dominate flavour. I don't mind if it's dry.

    Please excuse the over specificness of the write-up, it's mostly for my benefit, I am still a noob.

    Volume: 23 L


    •500 g JW crystal light malt

    •2 Hot Chilies (thinly sliced)

    •White sugar (for batch priming)

    Steep crystal malt for 15 min.

    Bring 23 L of water to boil for 20 min.

    Decrease heat to simmer add half of the ginger, using a boiling bag .

    After 20 min add the rest of the ginger. Simmer for a further 20 min.

    Turn off brew pot and remove boiling bag. Immediately add honey, dextrose, malt extract and yeast nutrients. Stir thoroughly to dissolve the dry ingredients.

    Transfer to fermenter and pitch yeast one at pitching temperature.

    Add lime zest and chilies to a small glass container, cover with vodka, and seal.

    Bottling Day:

    Make a bulk priming solution by dissolving 150 g of white sugar in approximately 200 mL of water. Bring the solution to boil briefly.

    Transfer beer to bottling bucket. Add the lime/chili vodka extract along with the (room temperature) priming solution. Stir thoroughly.

    I've made several batches of a ginger-wheat beer that is not-un-similar to your proposed recipe. Unfortunately, I've lost my notes in a flood, but I remember the important bits about the ginger. Instead of all the honey-dextrose-malts-yeast nutrient that you used, I just went with wheat LME and a bit of steeped light crystal malt, as well as lightly hopping it. Basically, a standard extract wheat beer / weissbier recipe. I didn't add any chili or citrus zest (although I'm considering adding some and maybe a bit of spices to my next batch), but I did add about the same amount of ginger that you're planning, resulting in a strongly gingery brew, although it could be spicier. A touch of chili-heat might help boost the perception of the spicy ginger without being enough to come through on it's own as a chili beer.

    Iɽ agree with what /u/aidansmyth says about not blending the ginger. I wouldn't even grate it. I did that on my first batch, and it was a pain to filter out. If you squeeze all the juice out of some grated ginger and let it settle, you'll find that it actually has a bunch of starch in it, which will keep your beer from clearing up. In my latest batches, I just sliced the ginger thinly with a food processor's slicing disk, and found that I was able to extract almost all of the ginger flavor. Tasting the leftover ginger slices after the boil or fermentation, almost all of their flavor was gone.

    Ginger gets its pungency from gingerol, but when cooked the gingerol is converted into the sweeter but less-spicy zingerone. I made batches with all the ginger boiled with the wort and batches with it all added after fermentation like dry hoping, and found that they were both tasty, but not as good as a batch with both. What ended up being my favorite recipe had 1/2 lb of ginger per gallon sliced and added during the boil, and 1/2 lb of ginger per gallon sliced and added after active fermentation had ended and left to "dry-ginger" for a week before bottling. To sanitize the ginger added post-fermentation, I scrubbed the roots, trimmed any dried or gnarled bits, and briefly dunked them in boiling water to blanch the skins without heating the interior much before slicing them thinly (1–2 mm thick) with a sanitized food processor.

    Candied Spiced Nuts (1 Pan!)

    It’s countdown to Christmas over here and I’m freakin’ out.

    If you’re like me, you’re a terrible gift planner/giver/buyer/etc., and it’s now too late to purchase anything meaningful.

    But, like me, you likely have one redeeming quality: You love food and always have it around. Let’s use our kitchens as a resource and make candied nuts, shall we? Who doesn’t love the gift of food?!

    These nuts are extra, extra easy because they require 9 basic ingredients, about 15 minutes to make, and 1 PAN.

    That’s right. No bowl required. Just dump walnuts and pecans onto a baking sheet, season, roast for 12-15 minutes, and BAM. You have roasty, toasty, delectable gifts or snacks. Wasn’t that simple?

    These nuts truly are so easy they’ve become my go-to last-minute snack, salad– and oatmeal-topper, and gift (of course).

    Insanely crunchy
    Perfectly sweet
    Subtly spiced
    Surprisingly healthy
    & Insanely delicious.

    Keep them all for yourself or double the recipe and portion out into jars wrapped with twine and a little gift tag. Awe, isn’t that cute? And festive? Yeah, it totally is.

    We hope you give this recipe a try. If you do, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

    Watch the video: GINGERNUTS (August 2022).