Gingered Nuts Recipes

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
• Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
• baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
• Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.

Steps:

• Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.

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.

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.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
• Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
• Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
• Cool the cake completely, then wrap it in foil and freeze for up to 2 months.
• When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

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.

Steps:

• Preheat oven to 350°F.
• Beat eggs and syrup together.
• Beat in butter.
• Sift in dry ingredients and mix well.
• Scoop out tablespoonsful of dough and coat in sugar.
• Bake for 13 minutes.
• Cool on wire rack.

Steps:

• Heat oven to 200C/180C fan/gas 6. Whisk the egg white briefly to break it up. Add the spices and sugar, and whisk to combine. Add the nuts and stir or toss to coat.
• Line a baking tray with baking parchment, then pour on the nuts. Sprinkle with salt to taste. Roast for 10-15 mins. Use a spatula or spoon to break up and toss the nuts halfway through cooking. Leave to cool completely, then break up to serve.

Steps:

• STEP 1 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. STEP 2 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.

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

Steps:

• Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
• Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
• Sift flour and ground ginger into sugar mixture and stir well.
• Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
• Remove from the oven and transfer to a waire rack to cool completely.