Gingernuts

From: mdh@gaya.wcc.govt.nz (Martin D. Hunt)
Date: 30 Oct 94 14:48:40 +1300

linnah@comu2.auckland.ac.nz (Lin Nah) writes:
> this is  new to me.  What's ginger nuts?

You have a lot to learn, Lin :-) From an old advertisement, which stayed in black & white for several years after NZ introduced colour, in the days when adverts didn't get changed that often, anyway:

Gingernuts are so spicy,
made from old English recipe,
there are no Gingernuts taste quite the same,
Ask for Griffins Gingernuts by name.

They are a very hard ginger flavoured biscuit best eaten after dunking in you cup of tea or coffee (if you value your teeth). Available in most supermarkets and dairies.

-- 
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Martin D. Hunt	Disclaimer: The above is probably not the opinion of   / \
Wellington	of my employer, or possibly of anyone else.         |\/  .\
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Noeline's Gingernut recipe

From: noeline@styx.equinox.gen.nz (Noeline McCaughan)
Newsgroups: soc.culture.new-zealand

Make up this recipe and you will never buy gingernuts again.

6 oz flour			1/2 tsp.baking powder
pinch salt 			3oz butter or margarine
1/4 tsp baking soda		3oz golden syrup (warmed)
2 tsp ground ginger		3oz soft brown sugar
1 tsp mixed spice		
1 tablespoon finely chopped mixed peel or the finely grated rind of one
lemon.

Sift all dry ingredients together in bowl, rub in butter, stir in sugar and peel then add the warmed syrup. Mix well.

Place walnut sized pieces on a greased tray and bake in a preheated oven at 325° f (180°C ) for about eight minutes. Allow to cool slightly on tray before lifting onto a wire rack.

Please send any monetary appreciations to me :-D Noeline.

Alan Brown's Description

Hard biscuit. Strongly ginger flavoured.

While there are pale imitations (Aulsbrooks), the only "real" gingernuts are the ones from Griffins. Biting into these is somewhat like trying to chew rocks at first. Did I say "hard"?

I meant really hard. hard enough to hurt if thrown. They are the perfect coffee dunkie biscuit.

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From: Geoff@equinox.gen.nz (Geoff McCaughan)
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Subject: Re: Gingernuts
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Richard Dearden (dearden@cascade.cs.ubc.ca) wrote:
>In article <4imrvyq00hsBQomcgH@cs.cmu.edu> Michael Witbrock  writes:

>>   Yes, well, that's all very well. But your recipe needs golden syrup,
>>   which is not available where gingernuts are not available :-)

>Not to mention mixed spice.

Hmmm, my packet of mixed spice claims to contain: Coriander, cinnamon,
pimento, ginger, cassia, nutmeg, cloves. No mention of proportions...

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Geoff, Sysop Equinox (equinox.gen.nz)  +64 (3) 3655408 [6 Lines]
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From: noeline@styx.equinox.gen.nz (Noeline McCaughan)
Newsgroups: soc.culture.new-zealand
Subject: Re: Gingernuts
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Michael Witbrock (mjw+@cs.cmu.edu) wrote:


: Yes, well, that's all very well. But your recipe needs golden syrup,
: which is not available where gingernuts are not available :-)

: We desperately need a more general version, even if we have to make
: caramel to make it. Off to the kitchen with you! you have some
: experimenting to do :-)

Oh sorry, you can substitute corn syrup but as it is runnier you will have
to adjust the amount of flour to compensate. It really is worth trying to
obtain the golden syrup somewhere. Couldn't you ask for a tin for a
Christmas present from home?

Noeline.

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From: noeline@styx.equinox.gen.nz (Noeline McCaughan)
Newsgroups: soc.culture.new-zealand
Subject: Re: Gingernuts
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Richard Dearden (dearden@cascade.cs.ubc.ca) wrote:
: In article <4imrvyq00hsBQomcgH@cs.cmu.edu> Michael Witbrock  writes:

: >   Excerpts from netnews.soc.culture.new-zealand: 15-Nov-94 Re: Gingernuts
: >   Noeline McCaughan@styx.e (409)

: Not to mention mixed spice.

: On the subject of golden syrup. It is widely available here in Canada.
: Even my local supermarket (hardly a comprehensive supplier of
: anything) has golden syrup, although in squeeze bottles rather than
: tins.

: Perhaps you could make a trip across the border to get some, Michael. 

: Noeline - I must admit that your recipe is very good (I still have
: half a box of NZ mixed spice squirreled away), but they're not very
: hard. Any suggestions on how to get them to tooth-breaking
: consistency?

Yes, increase the amount of flour a little, or decrease the golden syrup
slightly. I find even mine vary everytime I get a new lot of flour. What I
aim for is a firm but slightly chewy biscuit. My last broken tooth cost
$175 to tidy up :-)

Mixed spice? make it up yourself, Recipe follows, all ingredients are
ground spices.

2 tablespoons cinnamon

1 tablespoon pimento

1 teaspoon nutmeg

1/2 teaspoon each - ginger, cassia, coriander and cloves

Mix together and store in an airtight container.