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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 18g Recipe makes 60 cookies) |
||
| Calories 75 | ||
| Calories from Fat 24 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 43mg | 1% | |
| Potassium 8mg | 0% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 4.9g | ||
| Protein 0.7g | 1% | |
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Gingernut Biscuits
By: kiwidutch
Nov 2, 2003
Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... devine which ever way you prefer them. ZWT REGION: New Zealand.
60 cookies
Ingredients
- 200 g butter (7 oz)
- 1 cup sugar
- 1 cup golden syrup
- 3 cups flour
- 1 tablespoon ground ginger (heaped)
- 1 teaspoon baking soda
Directions
1
Pre heat oven to 350 F (180 C).2
Cream the butter and the sugar.3
Add the golden syrup and the dry ingredients.4
Mix everything together and roll into little balls Put onto a greased baking tray, pressing the balls down very slightly with a fork.5
Bake at 350 F and 180 C for 15 minutes.6
Cool on a wire rack and keep in an airtight container once cold.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Novelty > Copycat
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Sydney Mike
On Feb 23, 2008
Was very happily surprised with these little gems ~ The taste is great, though I'll admit I took a cue from others & increased the amount of ginger! Thanks so much for sharing! [Tagged, made & reviewed in Please Review My Recipe cooking game]
From: BrokenAnkle
On Feb 2, 2008
Excellent recipe, rispy and chewy and good with tea. I made them quite small so the yield was 90 cookies! I baked them about 13 minutes. I used the heaping Tbl of ginger and added about a 1/8 cup of minced candied ginger.
From: tunasushi
On Jul 6, 2006
Good biscuits. However, Id double the ginger next time. They do not have as much ginger as commercial ones......Thanks :D
From: Shane Wright
On Jan 6, 2005
I love Griffins Gingernut biscuits back in New Zealand but they dont sell them here in the states so I tried this recipe -I like them. Due to a mistake I ended up making them different from what was written. I sifted sugar, ginger and soda together, added it to a pot of slowly melted butter and syrup. Gave to a quick mix then took it off stove-added that to sifted flour in the bowl and allowed to cool a bit.Rolled and cooked. Worked just fine. Thanks for sharing a great cookie recipe!!!
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