Ginger Nuts

Delia Smith

Ingredients

• • 110g self-raising flour

  • 1 slightly rounded teaspoon ground ginger

  • 1 level teaspoon bicarbonate of soda

  • 40g granulated sugar

  • 50g block butter, at room temperature

  • 50g (or 2 tablespoons) golden syrup

Method

• 1. Pre-heat the oven to 190ºC

  2. Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl, add the sugar, then lightly rub in the butter till crumbly.

  3. All you do now is simply add the syrup and mix everything to a stiff paste. No liquid is needed because the syrup will be enough to bring the mixture to the right consistency.

  4. Now divide the mixture into quarters, as evenly sized as possible, then each quarter into four, and roll the pieces into little balls.

  5. Next place them on the baking sheet, leaving plenty of room between them because they spread out quite a bit. Then just flatten them slightly (to about 1.5cm) and bake near the centre of the oven for 10–15 minutes by which time they will have spread themselves out and will have a lovely cracked appearance.

  6. Cool them on the baking tray for 10 minutes or so, then transfer them to a wire rack to finish cooling and store in an airtight tin

http://www.thelittleloaf.com/2015/04/07/ginger-nuts/

Author: Kate Doran

Serves: 60

Ingredients

• • 175g plain white flour

  • 175 wholemeal spelt flour

  • 2½ tsp ground ginger

  • ½ tsp cinnamon

  • ¼ tsp allspice

  • scraping fresh nutmeg

  • pinch salt

  • 100g cold unsalted butter, cubed

  • 90g soft brown sugar

  • 75g golden caster sugar

  • 1 large egg

  • 2 tbsp golden syrup

  • 2 tbsp molasses or treacle

  • 2cm piece fresh ginger, peeled and finely grated

  • Demerara sugar, for sprinkling (optional)

Ingredients (halved) ... too wet (unhalved egg?). Rest & refrigerate? Flat, not craggy - add baking powder?

• • 175g wholemeal flour

  • 1½ tsp ground ginger

  • ¼ tsp cinnamon

  • scraping fresh nutmeg

  • pinch salt

  • 50g cold unsalted butter, cubed

  • 80g soft brown sugar

  • 1 large egg

  • 30g golden syrup

  • 2cm piece fresh ginger, peeled and finely grated

Instructions

• 1. Preheat the oven to 180 degrees C fan. Line two baking trays with baking parchment.

  2. In a large bowl, combine the flours, spices and salt. Rub the cubes of butter in with your fingertips until the mixture resembles very fine breadcrumbs. Stir in both sugars.

  3. In a small bowl, stir together the egg, golden syrup, molasses or treacle and ginger. Stir this wet mixture into the dry, gently kneading until you have a soft, smooth dough.

  4. Lightly flour a clean work surface and roll the dough out to about 5mm thick. Use a 5 or 6cm cutter to stamp out biscuits - you should get about 60 in total - before placing on the tray. Sprinkle with a little Demerara sugar, if you like.

  5. Bake for 7 - 9 minutes until golden and the kitchen smells toasty and of ginger. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

  6. Will keep in an airtight container for about a week.

Mary Berry

https://100cookbooks.wordpress.com/2012/05/20/yorkshire-gingernuts-mary-berry-baking-bible/

Ingredients

• • 100g butter

  • 1 tbsp golden syrup

  • 350g self raising flour

  • 100g demerara sugar

  • 100g light muscovado sugar

  • 1 tsp bicarbonate of soda

  • 1 tbsp ground ginger

  • 1 large egg beaten

Instructions

• 1. Pre-heat the oven to 160 degrees C (gas mark 3). Lightly grease 3 baking trays.

  2. Measure the butter and golden syrup into a small saucepan and gently heat together until the butter has melted.

  3. Mix all the dry ingredients together in a large bowl then add melted butter and the egg.

  4. Form dough into 30-50 balls about the size of a walnut and place apart on the prepared baking trays

  5. Bake in the pre-heated oven for 15-20 minutes or until golden. Lift off the baking trays and leave to cool on a wire rack.

Felicity Cloake

(picture looks very dark and flat?)

• • 250g plain flour

  • ½ tsp bicarbonate of soda 

  • 4 tsp ground ginger

  • ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp ground allspice

  • 125g butter, softened and diced

  • 150g demerara sugar

  • 80g treacle

  • 75g crystallised ginger, finely chopped

Method

• 1. Sift the flour, bicarbonate of soda and spices together in to a large mixing bowl, or the bowl of a stand mixer, making sure they are well combined.

  2. Add the butter and, if making by hand, rub in before stirring in the other ingredients to make a dough. If using a mixer (which will be easier) just add the butter, sugar and treacle and mix until well combined, then mix in in the crystallised ginger.

  3. Bring together into a coherent dough, roll out on a lightly floured surface to about 1cm thick, wrap in cling film and chill for about 2 hours.

  4. Heat the oven to 140C (fan)/160C/gas mark 3. Cut out the biscuits. Arrange, well spaced out, on two lined and buttered baking trays, then bake for 25 minutes.

  5. Allow to cool on the baking tray for 10 minutes until they have firmed up a bit, then transfer to wire racks to cool completely.