I originally thought GingerBiscuits also known as Ginger Snaps and Ginger Nuts were a British speciality but it seems these biscuits are popular in many countries like gingerbread, all of course with varying recipes including different spices and sometimes with the addition of molasses and the common ingredient being
My dad visited the other day, and said ” when are you going to make me some ginger butter biscuits. Did you know back in the day, biscuits were made in the bakery after they had finished making bread
ginger and lemon iced biscuits. Crisp ginger shortbreads topped with lemon royal icing. The mixture for the biscuits themselves take moments to make up
Each one is crisp and crunchy with that deliciously warm flavour. With their dark golden colour and cracked crinkly surface, ginger nut biscuits are instantly recognisable
Sieve together the flour, ginger and bicarbonate of soda into a large bowl. Remove from the oven and carefully transfer the biscuits to a wire rack to cool
Date Crunch Slice using Nature’s Path O’s. In this recipe I used their ‘ordinary’ coconut oil but don’t worry…if you don’t like coconut, the flavour of ginger shines though and I challenge you to detect the coconut
Gingerbiscuits are one of the classics of Christmas time. Sieve the mixed spices, ginger, the flours and baking powder over the egg-Stork mix and stir everything together until it forms a soft dough
And our favourite recipe for biscuits, that would last a week or more in a tin and still stay crunchy and delicious, was one for gingerbiscuits donated to the Food Aid cookbook by Mary Aaron of Darlington County Durham, a friend of Delia Smith
My mum used to give me gingerbiscuits to quell seasickness on ferry trips when I was small, and I found it invaluable for quelling morning sickness during my pregnancies
*Cranberry, Ginger and Pistachio Shortbread Biscuits*. Normally I make them with only candied ginger and I drizzle them with melted dark chocolate, but today I fancied something a little bit different
The granulated sugar was definitely an invitation to make gingerbiscuits though. Remove the pan from the heat and using a wooden spoon - stir in the flour, ginger and bicarb to form a soft dough
They are great on the day of baking, as they are crunchy on the outside and chewy on the inside. For my annual jolly to the Festival of Quilts, I made me and my friend some delicious gingerbiscuits to snack on - the joys of the NEC food halls aren't much to write home about (or indeed write about in a blog
- Crush the ginger nut biscuits. - Melt the butter and mix into the biscuits. I love the combination of chocolate and ginger anyway but the addition of an orangey citrus touch is just too ridiculously moreish and is of course reminiscent of the ubiquitous chocolate orange that will no doubt be hiding away in my Husband's stocking come Christmas Day
When I was planning the recipe I considered using fresh or crystallised ginger, but sometimes the simple things really are the best (and meant I didn’t need to go shopping)
The lemon and ginger combination here is incredibly good and the two are definitely better together. Lemon and Ginger Britain Shortbread adapted from Nigella
*slurp* I also liked their Star Crunch Cakes. Two of these oaty gingerybiscuits, sandwiched together with a delectably deliciously moreish lime buttercream icing
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