Gingernut Biscuits Recipes

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:

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

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.

Steps:

• Start by greasing your tin with either butter or oil. Then break up the chocolate into a heat proof bowl and adding a 1/4 of the cream and golden syrup. Melt in a saucepan on a low heat. Make the base as this melts but keep an eye on it.
• In another saucepan melt the butter. And also crush the Gingernut biscuits. When the butter is melted add the biscuits and mix together. Put this into the saucepan and flatten out on the bottom of the tin. Place this in the fridge whilst you finish the filling.
• When the chocolate is melted place it down somewhere to cool down. In a large mixing bowl put in the rest of the cream, the cinnamon and the coffee and whisk together with an electric whisk until you can lift the cream up and it makes a peak.
• Then fold the chocolate mixture in the cream mixture very carefully until all mixed together. Then bring out the base and pour onto the base. Then put in the freezer and leave to set. This will only take an hour and then bring out, if your not using it yet then put in the fridge.
• When getting the cake out the tin get the rest of the chocolate and grate over the top of the cake and serve.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
• Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
• Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Steps:

• Preheat oven to 325°F
• Sift the flour, salt, baking soda, spices, and baking powder together.
• Rub in the butter.
• Stir in the brown sugar.
• Add the warmed Golden Syrup and mix well.
• Place 1 tbsp dollops on a greased cookie sheet and bake for about 8 minutes. Allow to cool for a minute, then transfer to wire rack to cool the rest of the way.

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.

Steps:

• Preheat oven to 180°C Line biscuit trays with baking paper.
• Sift flour into large bowl with remaining dry ingredients, add sugar and cubed butter. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
• Place boiling water in a small jug, add golden syrup and stir until dissolved. Add to flour mixture and mix to a soft dough.
• Roll 2 tablespoonfuls of mixture into balls. Place on prepared trays and flatten with a fork. Bake 15 minutes. Cool on tray for 10 minutes before transferring to a wire rack.