The best road trip Gingernut biscuit recipe (2024)

FAQs

What is the secret to an excellent biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).

Dr Michael Mosley has confirmed that gingernut biscuits can help ease nausea and even morning sickness. While we might all be familiar with the old wives' tale, it has been proven that ginger does help tackle symptoms of nausea.

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

In Australia, Arnott's Biscuits manufactures four different regional varieties of ginger nut to suit the tastes of people in different states. In Canada and the United States, the cookies are usually referred to as ginger snaps.

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

Excessive consumption can cause problems with your stomach and/or intestines. It can cause dehydration symptoms and if you consume too much ginger, you may even become drowsy, dizzy or confused.

Ginger biscuit should not be mistaken with gingerbread, because the former is a hard biscuit while the latter is thicker and a bit softer and more bread-like. Ginger biscuits are also called ginger nuts, but they are not the same with the pepper nuts. Again pepper nuts are more like gingerbread.

What's the secret for how to make the best gingerbread dough? Partly the secret is patience: it's really important to allow 30 minutes resting time before getting into the cookie cutting. Another good idea is to let the gingerbread cookies cool before decorating.

The World's Best Gingerbread. Victorian cook Sarah Nelson invented Grasmere Gingerbread® in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

Why is there a shortage of ginger biscuits? ›

Ginger nut shortage as floods take the biscuit

The United Biscuits factory in Caldewgate was caught by the deluge that hit the region late last year and production was halted on 6 December. It could take "several months" to restart the brick ovens used on the site, the company told The Guardian.

Back in the 1960s, a few biscuit companies across Australia combined under one Arnott's banner. Arnott's tried to make things a little easier for themselves and create one national Ginger Nut recipe instead of sticking with the recipe from each state, which all had tiny differences in ingredients and cooking times.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.