Gingernut biscuits – two ways

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This basic gingernut recipe is really lovely. Unfortunately it doesn’t have the tooth breaking crunch of the supermarket version (they simply are the best dunking biscuits!) but it is still super yummy.

I could easily eat a whole tray of these on their own, but instead I used the biscuits for two difference desserts.

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Basic biscuit dough
INGREDIENTS

200g butter, chopped
1 cup brown sugar
½ cup golden syrup
3 cups plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda

METHOD
MAKES 24
Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper. In a small saucepan, combine butter, sugar and golden syrup. Stir over a low heat until melted and combined. Transfer to a large bowl.
Using an electric mixture, beat mixture until light and fluffy. Allow to cool slightly. Sift flour, spices and soda together. Fold into butter mixture until well combined.
Roll tablespoonfuls of mixture into balls. Arrange on trays, allowing a little space between each. Flatten slightly with a fork. Bake for 12-15 minutes, until golden. Transfer to a wire rack to cool.

Ice-Cream Sandwiches
Serves 4
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8 Giant ginger biscuits (made with the recipe above)
Ice-cream of your choice. I made Whiskey, caramel ice-cream by using this recipe https://afleetingaffair.wordpress.com/2012/12/16/nana-dulcies-ice-cream/ but I used 2 tablespoons of whiskey instead of the Cointreau, and stirred through homemade caramel sauce.

Scope the ice-cream into the biscuits, squash together and eat before all the ice-cream drips down your arm!

Layered Lemoncurd cheese cake

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Gingernut biscuits as above
1 small bottle of cream
1 tub (250 gms) of cream cheese
The juice of 1 lemon
1/2 cup icing sugar
Lemon curd https://afleetingaffair.wordpress.com/2012/12/22/lemon-curd/
Strawberries for garnish

Method
Whip the cream cheese in a small bowl until smooth. Add the lemon juice and sugar and mix again. In a separate bowl, whip the cream until stiff peaks. Fold through 2/3rds of the cream into the cream cheese mix and set aside.
Crumble some of the gingernuts into the bottom of a glass or small jar (you want to be able to see the layers) add a layer of lemon curd and smooth, add some of the cream cheese mix. Repeat the layers finishing with a final layer of plain cream. Crumble a few crumbs on the top, and place the strawberry.

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