Let’s start with clarifying something . . . if the title of this post has lulled you in because you think there is going to be something lewd on offer, then you are going to be most disappointed. There is no inappropriate flashing of body parts here.
Not today anyway 😉
Ginger nuts are a type of biscuit (aka cookie) in the UK – and maybe other parts of the world, I can’t say for sure. They are, as the title would suggest, ginger in flavour, although where the ‘nut’ part comes in, I am not sure, although shop bought ones are rather tough to bite, so maybe that has something to do with it, hang on a mo . . . I just did a google search for ‘ginger nuts’ – not going to lie, I was a little worried about what I was going to get back, but, phew, nothing awkward, thankfully – and apparently they were originally smaller and rounder in shape, like a walnut, and ginger nut is an abbreviation of the full name gingerbread nut. So there we go.
The Guardian describes them as a sturdy workhorse of a biscuit, a no-frills occupier of the biscuit tin and all-round dunking favourite, which I can personally concur with. In my previous gluten eating days I could not comprehend eating a ginger nut without a cup of tea because in all honesty there was no way I could bite one without it having been softened in a milky brew seconds before consumption. If anyone has managed to bite a dry ginger nut and still retain all of their original teeth intact, raise your hands.
I feel that now would be a good time to say that these ginger nuts are 100% edible without being dunked, although, of course, the true test of a biscuit is how well it goes with a cup of tea, and, well, these go very well! They pack a good punch of ginger and leave a small tingle in the mouth (but you can reduce the amount of ginger used if you prefer something more subtle).
As a bonus they contain no refined sugar so you can nibble on them to your hearts content (when you see what I doing with them later in the week, you will appreciate the reduced sugar content all the more. Possibly. Depends where you come down on the whole ‘sugar is the devil’ debate).
And finally . . . it is official, biscuits are the hardest item of food to photograph. I took 2,456 photos of these ginger nuts and out of that there is only one that I really, really like:
And only 3 others that were in focus! I was trying out the manual focus on the camera and they looked okay in the view finder and on the little screen, but when I imported them onto the computer, uh-uh, nope, major fail. Back to AF it is!
Ginger Nut Biscuits
- 50g brown rice flour
- 40g arrowroot
- 20g ground almonds
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp coconut sugar, or caster sugar
- 50g butter
- 75g date syrup, or golden syrup if preferred
- Line two large baking sheets with non-stick baking paper. Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit.
- Sift together the flour, arrowroot, ground almond, baking powder, baking soda, spices and sugar into a medium bowl.
- In a small saucepan melt the butter and date syrup together.
- Stir the wet ingredients into the dry.
- Drop 2 tsps of mixture per biscuit onto the prepared sheets, spacing them well apart.
- Bake for 10 – 15 minutes, until slightly darker in colour.
- Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- Store in an air-tight container away from direct sunlight.
© The Pink Rose Bakery 2015