CINNAMON-GINGER NUTS
Provided by Food Network Kitchen
Time 30m
Yield 4 cups
Number Of Ingredients 10
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.
GINGERED NUTS
Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g
GINGERED NUTS
Categories Nut
Number Of Ingredients 8
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.
GINGER NUTS
Ginger nut biscuits, just like momma used to buy! Tastes and looks like the packet version, but obviously better because you can be smug with the knowledge you baked them yourself. Oh and it makes the house smell good. Recipe is from The Bhutan Cookbook put together by the VSO/VSA.
Provided by Efimia
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Melt the butter, sugar and golden syrup over a low heat.
- Remove from the heat and allow to cool slightly.
- Add beaten egg and dry ingredients.
- Mix well and leave in a cool place to harden.
- Roll into small balls and place on a greased baking tray (they will expand so place accordingly).
- Press down a little with the back of a fork.
- Bake for 10-15 minutes in a moderate oven, around 180c.
Nutrition Facts : Calories 45.2, Fat 1.8, SaturatedFat 1.1, Cholesterol 8, Sodium 36, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 0.6
GINGER COOKIES (GINGER NUTS)
These crisp, dome shaped cookies have been a favourite in my home for years. They were first made as a dad-pleaser and have since become husband-and-son-pleasers, too! This recipe can be halved with success.
Provided by Bokenpop aka Mad
Categories Dessert
Time 28m
Yield 70 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 60.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 13.7, Sodium 42, Carbohydrate 7.2, Fiber 0.3, Sugar 0.5, Protein 1
WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
Provided by WicklewoodWench
Categories Free Of...
Time 20m
Yield 45-50 biscuits
Number Of Ingredients 13
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 .
GINGERNUTS
These are a flavourful biscuits (cookies) with a crunch that doesn't break your teeth. One of my clients gave me this old family recipe.
Provided by Lizzie in NZ
Categories Dessert
Time 45m
Yield 21 Cookies
Number Of Ingredients 7
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.
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