You are here:
  1. Home
  2. Baking - sweet
  3. Ginger nut Biscuits


1 Ginger nut Biscuits

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Ginger nut Biscuits

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

36 piece(s)

Ginger nut Biscuits

  • 340 grams plain flour
  • 3 teaspoons ground ginger, (to taste)
  • 1 teaspoon bicarbonate soda
  • 100 grams Butter, Chilled
  • 160 grams light brown sugar
  • 100 grams golden syrup
  • 1 large egg, Beaten
Add to shopping list
5

Recipe's preparation

    Ginger nut Biscuits

  1. Pre-heat oven to 180°C

    Line the baking trays with grease proof paper.

    Put all the dry ingredients into TM bowl. 

    Add butter and combine 30 seconds, speed 4 or until it looks like bread crumbs. 

    Stir in the sugar then the syrup and the beaten egg 30 seconds. 

    KneadDough modetogether 3 minutes to form a smooth pastry dough. 

    Turn out onto a lightly floured surface or thermomat roll out the dough to be about 8mm thick.

    Using a 5cm straight-sided round cutter, cut out biscuits until all the biscuit dough is used up. 

    OR

    Weigh out dough in 36 x 20g or 48 x15g balls, placing them onto the prepared baking trays ensuring enough room is left for slight expansion of the biscuit about 3cm on either side of ball.  

    Place another piece  grease proof paper on top and using another tray of the same size press firmly down. Walh! flat biscuit discs.

    Chill on the baking trays for 20 minutes or so in fridge.

    Cook for 10-15 minutes until golden brown. 

    Let sit in trays for few minutes to cool slightly.

    Remove from tray and place on a cooling rack.

     

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

 

All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Yum, loved by the family. Very gingery and easy...

    Submitted by kennedyrh on 20. August 2020 - 17:16.

    Yum, loved by the family. Very gingery and easy recipe. Thanks!

    Login or register to post comments

  • Yummy - Still delicious after using coconut oil...

    Submitted by caroline@lansat.com.au on 16. December 2016 - 21:14.

    Yummy - Still delicious after using coconut oil and less sugar, thank you!

    Login or register to post comments

  • Yum! Yum! Yum! Hubby loved

    Submitted by amy_holman on 27. May 2016 - 16:50.

    Yum! Yum! Yum! Hubby loved them, big winner

    Login or register to post comments

  • Thanks Angie, Glad you and

    Submitted by osram on 28. December 2015 - 12:57.

    Thanks Angie, Glad you and the family enjoyed them.

    I also made them for the festive season as gifts, but I made mine as 4 tiers of stars of different sizes forming into Christmas Trees coated in green spearmint icing and used Rolo type chocolate as tree trunks to seperate each star, topped with a Jelly Tot as the star.

     

     

    Sadly I forgot to take a photo.

    Login or register to post comments

  • Yummy!!! I made these for

    Submitted by Angie on 28. December 2015 - 11:47.

    Yummy!!! I made these for Xmas and they were sooo good. Very easy to make. My family cant stop eating them. I rolled out and made different shapes. Its a hard Snap type of biscuit. Will def be making these AGAIN. Thank you.

    Angie

    Login or register to post comments