Ginger Nut Biscuits

August 4, 2015 By

Last Updated on June 8, 2017 by Grab Your Spork

For as long as I can remember my family have been buying ginger nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid helped this classic withstand the test of time. While I’m not claiming this recipe is healthy I have recently read about the health benefits of ginger so we have been trying to incorporate it into more and more recipes.

The ginger nut biscuit or ginger snaps as they are often referred to in the U.S. are  simple biscuits flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.

When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!

If you love this ginger nut biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Ginger Nut Biscuits

Ginger Nut Biscuits Recipe

Ginger Nut Biscuits

Ginger Nut Biscuits

Ginger nut biscuits – Recipe Instructions

Ginger Nut Biscuits
 
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The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger.
Author:
Recipe type: Dessert
Cuisine: English
Serves: 24
Ingredients
  • 150g butter
  • 250 g sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 250g flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 teaspoon ground ginger
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180ºC.
  2. Mix together butter and sugar until pale and creamy.
  3. Mix in golden syrup, egg and combined dry ingredients.
  4. Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
  5. Bake for 15 to 20 minutes until rich golden brown.
Filed Under: Baked Goods Tagged With: , , , ,

Cranberry and Apricot Hot Cross Buns

February 24, 2014 By

Last Updated on March 23, 2016 by Grab Your Spork

This weekend Brooke set herself the challenge of making her own Hot Cross Buns, so of course I wasn’t going to object. Fresh spiced fruit buns from the oven? Yes please! Hot Cross Buns are one of my favourite things to eat at Easter. Traditionally we eat these yummy spiced buns on Good Friday, however each year they are available to buy in the shops earlier and earlier (I even think I saw them as soon as Christmas was over!).

Traditional Hot Cross Buns are usually made with currants or raisins and flavoured with mixed spice. To make our recipe we made our own Mixed Spice and used dried cranberries and apricots. I’m not saying that you can’t just use the normal mixed spice from the shops, however through making your own you can adapt the intensity of each spice to your preference – for hot cross buns Brooke added a bit more cinnamon.

To make the buns, there are a few steps but mainly it is just waiting for the dough to rise that takes up most of the time. With the strong smell of mixed spice filling the house patience was definitely getting the better of me! After making the dough, letting it rise, kneading it again, and dividing it into your buns. You need to let to dough rise once more before adding the traditional flour paste as the cross. Note if you aren’t a fan you don’t have to add it. You could easily cut a cross in the bun giving it a nice rustic look. After all this, bake your buns in a moderate oven for around 20 minutes or until cooked through.

To give the buns a nice glossy finish you need to make a simple glaze through boiling water and sugar on the stove. To enhance the combination of cranberry and apricot Brooke added a little orange zest to her glaze this time.

After some quality control let me assure you these Cranberry and Apricot Hot Cross Buns are delish!

If your looking for another variant this on these delicious buns then try our Apple and sultana hot cross buns.

Cranberry and Apricot Hot Cross Buns Ingredients

Cranberry and Apricot Hot Cross Buns Mixture

Cranberry and Apricot Hot Cross Buns Dough

Hot Cross Buns Rising Dough

Cranberry and Apricot Hot Cross Buns

Cranberry and Apricot Hot Cross Buns

Hot Cross Buns

Cranberry and Apricot Hot Cross Buns

Apricot Hot Cross Buns

5.0 from 1 reviews
Cranberry and Apricot Hot Cross Buns
 
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Check out this recipe for rustic Hot Cross Buns made with mixed spice, dried cranberries and apricots.
Author:
Recipe type: Baked Goods
Cuisine: English
Serves: 12
Ingredients
Buns
  • 4 Cups Plain Flour
  • 14 g Dried Yeast
  • ¼ Cup Caster Sugar
  • 2 Tsp Mixed Spice
  • Pinch of Salt
  • ¾ Cup Dried Cranberries
  • ¾ Cup Dried Apricots, diced
  • 40 g Butter
  • 300ml Milk
  • 2 eggs, lightly beaten
Flour paste
  • ½ Cup Plain Flour
  • 4 to 5 Tbsp water
Glaze
  • ⅓ Cup Water
  • 2 Tbsp Caster Sugar
  • 1 Tsbp Orange Zest (optional)
Instructions
  1. Combine flour, yeast, sugar, mixed spice, salt and cranberries and apricots in a large bowl.
  2. Melt butter in a small saucepan over medium heat. Add milk. Heat for until lukewarm.
  3. Add warm milk mixture and eggs to fruit mixture. Using a flat-bladed knife, simply cut the knife through the dough until it almost comes together. Using clean hands to finish mixing to form a soft dough.
  4. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
  5. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1½ hours, or until dough doubles in size.
  6. Line a large baking tray with non-stick baking paper.
  7. Punch dough down to its original size. Knead on a lightly floured surface until smooth.
  8. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes, or until buns double in size.
  9. Preheat oven to 190°C.
  10. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.
  11. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
  12. Bake for 20 to 25 minutes, or until buns are cooked through.
  13. Make glaze: Place water, sugar and zest into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes.
  14. Brush warm glaze over warm hot cross buns.
  15. Serve warm or at room temperature

 

Filed Under: Baked Goods

Chicken, bacon and leek pies

December 9, 2013 By

Last Updated on December 9, 2013 by Grab Your Spork

It is hard enough as it is trying to think of something to make during the week – and something that is easy and full of flavour. This recipe for chicken, bacon and leek pie is definitely one you could make anytime and through not making pasty from scratch makes it even easier!

Now it may seem daunting making a pie, however for this recipe Brooke opted for four individual pies which is the perfect serving. This recipe uses simple ingredients, which taste amazing and will have your stomach rumbling waiting to eat it!

To start you need to brown your chicken, before adding in leeks, bacon and garlic. Be sure to wash your leeks thoroughly to avoid any sand getting in your dish. To thicken the sauce, you need to add flour before adding in your stock, cream and rosemary. This needs to simmer for about 5 minutes then can be spooned into ovenproof pie dishes. To top you simply add a square of puff pastry, brush with a little milk or egg to ensure a golden brown finish. Cook in the oven for about 10 – 15 minutes.

While your pie is cooking, you can easily cook some vegetables to have on the side. This recipe really is easy, delicious and the ultimate comfort food.

Chicken bacon and leek pie ingredients

Chicken in the pan

Chicken bacon and leek in pan

Chicken bacon leek and cream

Chicken, bacon and leek pies

Chicken, bacon and leek pies

chicken and leek pies

Chicken, bacon and leek pies with beans

4.3 from 3 reviews
Chicken, bacon and leek pies
 
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This recipe for chicken, bacon and leek pies uses simple ingredients, which taste amazing and will have your stomach rumbling waiting to eat it!
Author:
Recipe type: Chicken
Cuisine: English
Serves: 4
Ingredients
  • 2 tblsp olive oil
  • 500 g chicken, trimmed and chopped
  • 1 leek, sliced and washed thoroughly
  • 2 cloves crushed garlic
  • 1 tblsp chopped rosemary leaves
  • ¼ cup plain flour, sifted
  • 1 ½ cups chicken stock
  • ½ cup single cream
  • 1 sheet puff pastry
  • Milk or beaten egg
Instructions
  1. Preheat oven to 200C
  2. Heat the oil in a large frying pan oven a high heat to cook the chicken. Cook for 3-5 minutes or until browned
  3. Add the leek, bacon and garlic and cook for 2 -3 minutes.
  4. Add the flour and cook for 1 minute
  5. Add the stock and cream. Cook, stirring for 5 minutes or until thickened.
  6. Spoon the filling into 4 x 1 ½ cup capacity ovenproof dishes.
  7. Cover dishes with puff pastry and brush with a little milk of egg.
  8. Bake for 10 - 15 minutes or until pastry is golden brown.

 

Filed Under: Chicken