"I really liked these as a child and my family loves them now. Easy to make and tasty."
Ginger nuts are not to be confused with pepper nuts, which are a variety of gingerbread, somewhat smaller in diameter, but thicker. In 2009, McVitie's ginger nuts were listed as the tenth most popular biscuit in the UK to dunk into tea.
Ginger nuts are the most popular biscuit in New Zealand, normally attributed to its tough texture which can withstand dunking into liquid. Leading biscuit manufacturer Griffin's estimates 60 million of them are produced each year. This has become the title of a book, 60 Million Gingernuts, a chronicle of New Zealand records. In Australia, Arnott's Biscuits manufactures four different regional varieties of ginger nut to suit the tastes of people in different states.
Method for Irish Ginger Snaps
- 1Preheat oven to 350 degrees F (175 degrees C).
- 2Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
- 3Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.
- 1 cup white sugar
- 1 egg
- 1/4 teaspoon salt
- 3/4 cup shortening
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
March 22, 2017