I'm having a biscuit week in my house, inspired by A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). He often has interesting flavour combinations with modern takes on classics. Elevate your average biscuit in style. This one's all done in a food processor so not much effort needed. The chocolate, ginger and chilli really complement each other, and the nut is ideal to offset the ginger sweetness and add texture.

Makes 24-30

125 g butter, room temperature

120 b demerara sugar

1 egg

1/2 fres...

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The ginger kisses you buy in the shops are quite firm morsels sandwiched with buttercream. But the ones you can make have a soft spring to their sponge, with freshly whipped zesty cream in every mouthful. This is from Ripe Recipes - A Third Helping (Beatnik, 2018). This deli in Auckland has a good rep for salads and baked delights.

1 1/2 c flour

1 tsp baking powder

3/4 tsp baking soda

2 tsp ground ginger

1/2 tsp ground cardamom

1/2 c brown sugar

100 g butter

3/4 c / 260 g brown rice syrup or golden s...

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Another easy ginger biscuit with crystallised ginger for extra chewiness and sweetness. Mary Berry's recipe doesn't disappoint.

50 g butter or non-dairy spread

1 Tbsp golden syrup (or rice syrup, maple, agave)

175 g self-raising flour or normal flour with 1 tsp baking powder

1 Tbsp ground ginger

75 g crystallised ginger, chopped

1 tsp baking soda

50 g demerara sugar

50 g light brown sugar or coconut sugar

1 egg, beaten

Preheat the oven to 160C. Line 2 baking trays with baking paper.

Heat the butter and ...

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These are like jazzed-up scones straight from Edmonds cookbook. Nice to have a little spice in your scone for a change.

Makes 9
3 c flour
4 tsp baking soda
1/2 tsp salt
75 g butter
1 egg
2 Tbsp honey
1 c milk
1/2 tsp orange essence
1/2 tsp ground ginger

Topping:
preserved ginger pieces
granulated sugar (I used demerara)

Preheat oven to 200C. Dust a baking tray with flour.
In a large bowl mix in the flour, baking powder and salt. Rub in butter. Make a well in the centre and add in beaten egg and honey dissol...
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Gingernuts are a favourite in our house and I am always up for trying different recipes to get the perfect gingery crunch. This one has been adapted from @kitchenoftreats (I used brown rice syrup instead of golden syrup). The 9-year-old declared "this is the best gingernut you've ever made"! The recipe makes quite a lot of dough it's a good idea to keep some in the freezer to make later at your convenience.

Makes 30+

3/4 c brown sugar

1/2 c brown rice syrup (or golden syrup or maple)

1/2 c neutra...

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I first made brioche scrolls in during 2020's lockdown. It's not surprising I've had cravings for enriched dough again, since I haven't been able to purchase my favourite brioche at my local cafe, Seabreeze. This recipe yields a smaller amount of dough, but it fits perfectly into a bundt tin to make a beautiful wreath. The dough is best chilled overnight in the fridge to develop flavour so make it the day before you want to eat them!
There are many delicious flavour combos you can use for your...
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These are the cutest little bites! They are usually made for Christmastime in Scandinavia. A bit of effort to shape into pine cones but if you've got the time in lockdown... As long as you chill the dough you can roll out and cut into any cookie cutter shapes you have. This batch makes a lot of little pine cones, however, you can freeze half the dough and bake later. To save more time later cut into your desired shapes before freezing.

Makes 70 pine cones

125 g butter, cut into cubes

1/2 c sugar...

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With our impending trip to the snow upon us, I wanted a sturdy, robust cookie that would provide tasty sustenance on the slopes. So I made a spicy molasses cookie and added chocolate chunks - how good?!

Makes 24-26

1 1/2 c flour (I used white and wholemeal spelt)

1/2 c oat flour (oats ground in a coffee grinder)

1 1/2 c sugar (I used a mix of coconut and cane)

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

ground spices:

1 tsp cinnamon

1 tsp ginger (double the ginger if you want a gingernut!)

1/2 ts...

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You can use this batter in any-sized tin - I used stars and mini muffins here. If you're not keen on the cardamom flavour just leave it out.

2 c flour (I used gluten free)

1 tsp baking soda

1 c granulated sugar (I used organic golden)

3 tsp ground ginger

1 tsp ground cardamom

2 Tbsp maple, golden or rice syrup

100g butter (I used non-dairy Olivani)

2 eggs

1 c milk (I used rice)

Preheat oven to 200C. Grease your tins - equivalent of 12 muffins/gems or 24 mini muffins.

In a large bowl mix all the dry ingr...

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If you need to, any recipe can be made dairy and gluten free. In this case, it's easy shortbread that can be done in the food processor, adapted from Bluebells Cakery (Random House, 2013) by Karla Goodwin.

2 1/3 c + 1 tbsp flour (I used a GF mix)
1/3 c cornflour
250g butter or non-dairy spread (I used Olivani)
1/2 c + 1 tbsp caster sugar, plus extra for sprinkling
2/3 g crystallised ginger, finely chopped
zest of 1 lemon
zest of 1 orange

Sift flours together in a large bowl or food processor. Rub in ...
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Do you ever get a craving for a thick slice of gingerbread slathered with butter? Oh, it must be just me! If you want a quick recipe, just chuck all these ingredients in a food processor and let electricity do all the work.

2 c flour (I used wholemeal)
3/4 c coconut sugar
2 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg or allspice
1 c buttermilk or yoghurt (mixed with a little water if it's very thick)
1/2 c molasses
115g butter or coconut oil, melted
2 eggs
2 tsp ...
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Let the food processor do all the work for these chewy ginger cookies, made extra decadent with gooey nougat on top!

100g butter
2 3/4 c flour (I used spelt)
1 1/2 c unrefined sugar (I used a mix of muscovado and coconut)
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
1 1/2 cm fresh ginger root, grated
1/2 tsp salt
1 1/2 tsp baking soda
2 eggs (I think you can get away with 1)
1 tbsp white wine vinegar
150g nougat, chopped

Preheat oven to 150C. Line 2 baking trays with baking paper.
In...
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I got myself a new tin! A silicone bundt actually. The cake slipped out the mould very nicely. It pays to still grease and flour silicone moulds, just to make sure. I decided to add a little surprise in the middle - stewed prunes. They contrast quite well with the gingery cake. They're completely optional, though. You can replace the butter with more oil if you like. This recipe browns the butter first for extra flavour.

Stewed prunes:

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I'm rationing my flour supplies in Covid-19 lockdown so trying out some gluten-free recipes. This is a super easy one-pot, one-spoon wonder - you'll be munching in less than 30 minutes.

Makes about 20 cookies

1 c almond butter

3/4 c brown sugar or coconut sugar

1/3 c crystallised ginger, finely chopped

1 tsp baking soda

1 tsp ground ginger

1 tsp vanilla extract

pinch sea salt

1 egg

Preheat oven to 165C. Line a baking sheet with baking paper.

Combine all ingredients in a bowl and mix well with a wooden s...

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We are day 2 of Covid-19 lockdown in New Zealand but the baking doesn't stop. Our daughter chose these for me to make - and I happily obliged. We had all the ingredients in the pantry waiting to be used. It's from Gluten-Free Baking by Kristine Kidd (Weldon Owen, 2014).

Makes about 20 meringues

100g dark chocolate
2 egg whites
1/8 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla extract
pinch sea salt
3/4 c toasted hazelnuts, roughly chopped
1/3 c crystallised ginger, roughly chopped

Preheat ovent o 165...
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Even though I'm not a Christmassy person, I do like to make gingerbread and have a go at icing. I don't have much flair, as you can see, but the biscuits taste fine anyway.

3 c flour
1 tsp baking powder
1/2 tsp baking powder
pinch sea salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp allspice (or 1/2 tsp each cloves, nutmeg)
250g butter at room temperature
1 1/4 c brown sugar
1 egg
2 tbsp molasses
1 tbsp freshly grated ginger

Royal icing:
1 egg white
250 g icing sugar
1 tsp lemon juice

Sift the dry...
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This is an easy one-bowl mix - you can veganise it too.

75g butter or non-dairy spread

1/2 c honey

1/3 c unrefined sugar

75g water

1 egg or 1 tbsp flaxseed mixed with 3 tbsp water

1 1/2 c flour (I used wholemeal spelt)

1 tsp baking soda

3 tsp ground ginger

2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 160C. Line a loaf tine with baking paper.

Melt the butter, honey, sugar and water in a medium saucepan.

Add rest of ingredi...

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This is a great basic recipe from which to make any kind of slice and bake cookie - add your favourite flavours and coatings then freeze the dough until you need it. This is adapted from Bake Me Home by Alice Arndell (HarperCollins, 2015).

Makes 60
250g butter, softened
1 1/4 c sugar
1 tbsp vanilla extract
3 eggs
4 1/2 c flour
2 tsp baking powder
1 tsp salt

Flavouring examples
1/2 c each cranberries and pistachios
1/2 c each dark and white chocolate chunks
2/3 c chopped almonds and 1/3 c crystallised gin...
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The beauty of these cookies is that you can bake them so they're crunchy on the outside and chewy in the middle or if you prefer gingernuts just bake them for a few minutes more. Thanks to Elinor Klivans and her book Slice & Bake Cookies.

Makes 24
1/2 c vegetable oil
1/4 c molasses
1 c brown sugar
1 egg
2 c flour (I used wholmeal and white spelt)
2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 crystallised ginger, finely c...

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Miranda Gore Browne calls this rainy day gingerbread in her book Biscuit. It is certainly good for that, and any kind of weather really. it is a hearty biscuit that will warm you up with a good cuppa.

1 c wholemeal spelt
1 c ground oats
3/4 c demerara sugar
1 tsp ground ginger
1/2 tsp baking powder
pinch salt
150g butter at room temperature
1/3 c crystallised ginger, chopped
1/3 c mixed peel, chopped
1 tbsp maple syrup
1 tbsp treacle or molasses

Topping:
1 tbsp wholemeal spelt
3 tbsp ground oats
1 tsp groun...
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The hankering for gingerbread came late on a Sunday night. I'm sure I dreamt about them. So I knew what I had to do on Monday morning...

2 tbsp ground flaxseed
115 g butter or non-dairy spread
1/2 c unrefined sugar (I used panela)
1/2 c molasses
1 1/2 c flour (I used wholemeal spelt)
1/2 tsp salt
1 1/2 tsp baking soda
2 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
up to 1 c boiling water

Preheat oven to 180C. Line a 20cm square tin with baking paper.

In a small cup mix the...

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I've made a few gingernuts in my time but I wanted to use molasses in these ones to add a depth of flavour. I also think to get the best crispiness in a biscuit you need to cream your butter and sugar first. Vegan butter and unrefined sugar work just as well as your bog-standard alternative, and are much healthier of course.

Makes 24
60g dairy-free spread (I used Olivani)
3/4 c coconut or brown sugar
1/4 c molasses
1/2 tsp vanilla extract, optional
2 c flour (I used spelt)
1/4 tsp salt
1 tsp baking...

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I've made plenty of ginger crunch and perfected this recipe here. But I challenged myself to make a vegan, gluten free and sugar version and this is it!

Base:
1 1/4 c flour (I used spelt)
1/3 c activated buckwheat groats (aka buckinis)
1 tsp baking powder
2 tsp ground ginger
1/4 c ground coconut sugar
1/2 c olive oil

Topping:
4 tbsp coconut oil
3 tbsp honey (or golden syrup if you don't mind refined sugar)
4 tsp ground ginger
1 tsp vanilla extract
1/4 c chopped pistachios (optional)

Preheat oven ...

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A little bit spicy and a little bit nutty! Just what you need for your afternoon dunk. This is a variation on my very easy vegan digestives. You can experiment with any nut or seed flours, add zest or other spices. Go crazy.

1/2 c sunflower seeds, ground in a coffee grinder
1 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1/2 c chopped pistachios
1/2 c coconut sugar, ground in a coffee grinder
1/4 c coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line a ...

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The apple really helps to keep these little cakes moist. Adapted from The Minimalist Baker.

2 Tbsp flaxseed meal + 5 Tbsp water
1 1/4 cup grated apple, skin on
1/2 cup organic ground coconut sugar
3 Tbsp molasses
1 tsp vanilla extract
1/2 cup oil (I used coconut)
1 1/2 c non-dairy milk
1 1/2 cups flour (I used spelt)
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon

Preheat oven to 170C. Line a 12-hole muffin tin with patty pans.
In a large bowl mix th...

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This is adapted from Emma Galloway's recipe from My Darling Lemon Thyme and her book A Year in My Real Food Kitchen. My coconut icing didn't work out as nice and white and smooth as hers, even after aaaaages whizzing the coconut in the blender. Well, I tried, and it's edible although probably not Instagram-worthy!
Emma likes to add crystallised ginger but I prefer a smooth gingery cake. My cakes tend to crack so I've baked it at a lower temperature and placed it in the lower third of the oven....
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After the success of my vegan digestives I decided to use the same method to make these crispy healthy gingernuts. Just a couple of adjustments.

1 1/2 c buckwheat flour
1/2 c rolled oats, ground first in a coffee grinder
1/4 c + 1 tbsp rapadura sugar, ground first in a coffee grinder
1 tsp baking powder
3/4 tsp salt
2 tbsp ground ginger
1 tsp cinnamon
2 tbsp treacle (I used Kokonati's organic wild kithul treacle)
1/4 c + 2 tbsp coconut oil
5-8 tbsp non-dairy milk

Preheat oven to 180C. Line 2 baking tray...
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A good one for Christmas, this is a mixture of recipes from Annabel Langbein and Nigel Slater.

150g butter, cubed
1/4 c muscovado or brown sugar
3 Tbs golden syrup (or replace 1 Tbs with treacle)
1 egg yolk
1 Tbs ginger, generous
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cardamom
2 c flour (I use spelt)
1 tsp baking soda dissolved in 1 1/2 tsp boiling water

Cream the butter, sugar and syrup until pale and fluffy. Lightly mix in egg yolk then add the spices, baking soda and flour. Mix till it forms a ...
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I've made soft treacle parkin before but I think I prefer this recipe from the BBC. The gingerbread gets more flavoursome after a few days.

1 egg
4 Tbs milk (I use rice)
200g butter
200g golden syrup (I use a mix of golden syrup and rice malt syrup
85g treacle
85g brown sugar
100g oatmeal (or oats coarsely ground)
250g self-raising flour (I use spelt and 1 tsp baking powder)
1 Tbs ground ginger

Preheat oven to 160C. Line a 20cm square cake tin with baking paper.
Beat the egg with the milk. In a saucepan...
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The Moosewood Cookbook was one of the first vegetarian books I ever bought when I stopped eating meat. It was a revelation. I've never had the pleasure of going to their restaurant ... yet. This is their gingerbread recipe which they love because it has easy cup or half-cup measurements. DItto for me. Although I did find it a bit molassesy; I'll use less next time. I indulged the top with cream cheese lemony icing.
2 eggs
1/2 c sour cream (I used yoghurt)
1/2 c molasses (I'd use 1/4 or 1/3)
1/2 c...
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I've discovered BabyCakes NYC! Happy new year to me. Erin McKenna opened her BabyCakes bakery in New York in 2005, now renamed Erin McKenna's Bakery. It's vegan and mostly gluten- and sugar-free. I am not vegan or gluten-free but I love to experiment with these recipes especially if baking for friends with these preferences. These gingersnaps turned out really well. I did not have evaporated cane juice so just used some rice malt syrup and decided to sprinkle a bit of muscovado sugar on top. ...
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This is another Little Bird beauty that I adjusted with my ingredients on hand. It has a great gingery taste and not too sweet. I do find their bases can be a bit thick and dry and one note so I like to add buckinis (activated buckwheat) for a bit of crunch and a bit less of the nut flours so make a thinner base.
Makes 24 pieces
Base:
1 c cashews
1 c almonds
1/2 c coconut flour
1/2 c buckinis
1 c pitted dates
2 tsp vanilla extract
2 pinches salt
1 tsp lemon rind
Ginger topping:
1 c melted coconut oil
2 c ...
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This is a European Christmassy recipe from Pease Pudding. The thinner you can roll the dough the better I think. Makes an excellent dunking biscuit. The rye and cardamom add a nice crunchy nutty bite. If you like spicy cookies, check out John's speculaas and Ginny's ninjabread men.
Makes 24-30
150g butter
100g brown sugar
200g spelt flour
100g rye
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 Tbs water
nuts to garnish such as pine nuts or slivered almonds
Prehe...
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I think I've nailed it with this version of ginger crunch. It's a winning combination of Mama Chan's recipe and Al Brown's mother's recipe. My secret ingredient is buckinis! I made my own by sprouting buckwheat groats then dehydrating overnight until they were dry. They definitely add a special 'crunch' to ginger crunch.

115g butter
1/3 c sugar
1 1/4 c flour (I use spelt)
2 Tbs semolina
1/2 c buckinis
1 tsp baking powder
2 tsp ground ginger

Preheat oven to 180C. Line a 30x20cm slice tin.
Cream butter ...
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For some reason I'm not a big fan of oranges and I hardly ever buy them. But when I was given some from a friend's tree I decided to take up an orange challenge. First up, these spicy slice bars from The Cookie Book (Fog City Press, 2001). The flaked almonds didn't really stay on top of the slice. Next time I'd ice the slice after it's cooled down and then put the flakes on. They are warmly spiced orangey biscuit.

1 1/2 c self-rising flour (or use flour and some 1 tsp baking powder)
1/3 c brown...
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Mmm, a nice spicy loaf that's sugar and dairy free. It's from the April/May 2015 issue of Little Treasures magazine. Kelly Gibney founded the Bonnie Delicious blog, full of wholesome recipes.

1 1/2 c dates, soaked in hot water for 10 minutes then drained well

1/4 c melted coconut oil or butter

1 1/2 c ground almonds (can be with or without skins)

1/2 c flour (I used wholemeal spelt)

3 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1 heaped tsp baking powder

1 tsp ...

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This is from Dish magazine's special Baking Dish book (Tangible, 2012). I wanted to make something different for an Easter dinner.

Roulade:
3 eggs
1/2 c brown sugar
1/2 c flour
pinch salt
1 tsp baking powder
1 Tbs ground ginger
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbs melted butter

Glazed mango:
2 Tbs tamarind concentrate
1/2 c brown sugar
2 Tbs lime juice
2 mangoes, peeled
200g mascarpone
100g thick plain yoghurt
2 Tbs thinly slice crystallised ginger (I'm not a fan so I omitted)

Preheat oven to 200C
B...
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A really nice crunchy biscuit from Good Housekeeping Wheat Free (Anova, 2008). You can add as much or as little spice as you like. This time omitted the cloves but added extra ginger.
2 tbs honey
25g butter
50g muscovado sugar
grated zest of 1 lemon and 1 orange
225g flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
pinch salt
1 tbs finely chopped candied peel (didn't have)
50g ground almonds
1 egg, beaten
2-3 tbs milk or water

Put honey, butter, sugar and citru...
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By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

• 1 cup All-purpose Flour
• 1/4 cup Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• 1/2 c...

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By Frances

I never knew a parkin was a traditional cake made from treacle and oatmeal, originating in northern England. This recipe from the 1830s was in Paul Hollywood’s Bread book. They used to measure from a breakfast cup but he’s given the metric equivalent too.

½ c treacle (200g)

½ butter (140g)

½ c brown sugar (120g)

2 c oatmeal (250g)

20g ginger

1 tsp bicarb soda

2 eggs

1 Tbs cider vinegar

 

Melt treacle, butter and sugar. Mix dry ingreds, pour in wet mixture. Stir ...

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By Frances
An easy raw slice by Petite Kitchen.

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A friend told me that the Little & Friday carrot cake, which I had never tried, was amazing. When I looked at the recipe, I saw it contained dates, which I don't like, so I tweaked it slightly, to accommodate the contents of my house... including using purple instead of orange carrots...


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Welcome back Ginny from 6 months in NYC! She made these muffins, recipe found at http://www.food.com/recipe/light-rhubarb-ginger-muffins-95490?oc=linkback and tweaked it (used milk instead of coconut milk, and put about double the suggested amount of crystallised ginger)

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup milk, warmed
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
about 4 tablespoons crystalised ginger, cut up
2...
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Just the word 'molasses' conjures up deep, hearty flavour, and I really felt like a spiced biscuit with my coffee so I looked it up in the index of The Cookie Book and there was the recipe.

1/2 c / 250g butter
1 c sugar
1 egg
1/4 c molasses
2 1/2 c flour
2 tsp baking soda
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
1/4 tsp salt

Preheat oven to 190C. Line baking sheets with baking paper.
Beat together the butter, sugar, egg and molasses>
Sift together the flour, soda, spices and salt. Add to...
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John made these fantastic dutch spice cookies for Dave and Ginny's farewell drinks. They're going to New York, hence the DGNY decoration. Very creative.

John's recipe below:
Speculaas spice mix 6.5 g ground cinnamon 2g ground cloves 1.5 g grated nutmeg 1 g ground white pepper 2 g ground aniseed (from star anise) 1g ginger powder 1/2 g cardamon powder these quantities are critical and should be interfered with and changed at will in a wildly uncontrolled manner

Specu...
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I am a huge fan of an old-fashioned crunchy, thinly-iced ginger crunch.
This recipe isn't like that. It's a bit like a mix between a ginger crunch and an Anzac biscuit (which isn't a bad thing) so I have called it a ginger chew! It's from a cafe in Golden Bay.

Oaty Ginger Chew
150g butter
2 Tbsp golden syrup
3/4C brown sugar
3/4C coconut (I used dessicated)
1 1/2C rolled oats
3/4C flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger

icing
4 Tbsp butter
8 Tbsp icing sugar
4 Tbsp golden syrup
2 tsp gr...
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I made these with some left-over gingerbread men dough... this is a basic recipe from taste.com.
I iced them with an icing made with plum powder (natural colour, and nice flavour!)
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These cookies are adapted from the coffee snaps recipe. They're not gingernuts, but gingery.

125g butter, softened
1 cup (275g) firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour
3 teaspoons powdered ginger
walnut halves

Preheat oven to 180°C (350° F). Line cookie/oven tray with baking paper.
In a bowl, beat butter, sugar and vanilla extract until pale and fluffy. Add egg and beat until just combined.
Stir in ...

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This recipe is from Stoked, and makes the real deal, an old-skool proper buttery, crunchy, gingery slice. moreish in the extreme, finger-lickin' good! I tweak it with the addition of a bit of semolina which gives a slightly more textured base.

Base:
115g butter
1/2 C sugar (I use caster)
3/4 C flour
2 Tbs semolina
1 tsp baking powder
1 tsp ground ginger

pre-heat overn to 180C, butter & baking-paper-line a 30x20cm slice tin.
cream butter and sugar till light and fluffy. Sift flour, baking powde...
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Nothing like a steaming hot date pudding with caramel sauce and vanilla ice cream!

Recipe from Toast: http://www.toast-nz.com/2010/09/supper-club-4.html

Sticky Ginger Date Pudding with Caramel Sauce
200g dates, chopped
1 1/4 cups boiling water
60g butter
3/4 tsp bicarbonate of soda
3/4 cup of brown sugar
1/4 cup golden syrup
2 eggs, at room temperature
1 tsp vanilla essence
1 1/3 cups flour
1 tsp baking powder
50g crystallised ginger, finely chopped (I added powde...

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I made my ninjabread men (and yes, men, not women, I am informed... ) using a recipe from Simplyrecipes (with adaptations indicated). I found the dough to be quite sticky (even with a bit of extra flour) and that it worked best if frozen. in future, I would freeze the rolled cookie dough, and then cut the cookies out... ginn
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Almost like shortbread, these biscuits are crisp and buttery.

Makes about 24

175 g butter (or spread)
50 g icing sugar
225 g flour
1 tsp baking powder
3 tsp ground ginger

Preheat oven to 190C. Beat butter and sugar until creamy and pale. Add flour, bp and ginger and mix to a dough. Turn out onto a clean surface and knead until mixed.
Roll out to 3-5 mm thick and cut into shapes. I roll inbetween 2 sheets of baking paper.
Bake for 10-12 min until pale golden. Remove from tr...

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Oh Nigella you do a scrumptious moist gingerbread! Even my partner Justin thought it was one of the best things I've made. No wonder, it's got butter, sour cream and stout in it!
melt in pot:
150 g butter
200 g golden syrup
200 g dark muscovado sugar
take it off the heat and add:
250 ml stout (I used Guinness)
whisk in 300 g flour (I used rice, buckwheat and spelt)
2 tsp bicarbonate of soda
2 tsp cinnamon
3 tsp ginger
1/2 tsp ground cloves
300 ml sour cream
2 eggs
Pour into tin lined with baking paper. Bak...
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Mama Chan always makes brandy snaps for Xmas. But this year after our Xmas dinner we just had pavlova and fruit salad, which was absolutely fine as we all had food comas anyway. Then as we were cleaning up she said, "Oh, I forgot the brandy snaps!", and spent the next ten minutes trying to remember where she put them. No cupboard was left closed or cake tin unopened in the quest to find the elusive snaps. They were under a table in a see-through container with brazil nuts (so she thought it w...
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Makes 4

100g pitted dates, finely chopped
¼ boiling water
50g butter, chopped
½ c brown sugar
1 egg
¾ c plain flour
¾ tsp baking powder
½ tsp ground ginger
2 Tbs milk
icing sugar to serve

Toffee sauce:
100g butter
½ c cream
½ c brown sugar

Preheat oven 180 C. Place dates and water in a bowl and set aside for 5 mins. Put butter and sugar in bowl and beat until light and creamy. Add egg and beat well. Sift flour and baking powder of the mixture. Add ginger, milk an...

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This looks like a beauty, Ginny - dark, smooth and most certainly tasty.

Ingredients
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Contentment is: blogging on Bake Club while dunking homemade gingernuts into a big mug of peppermint tea. Don’t they look cute in my kilt-shaped biscuit tin?! I feel like a decidedly flat-chested Asian version of Nigella Dawson tapping away at my laptop, extolling the virtues of homebaking with a smug look on my face.

But there is a genuine reason for my domestic bliss – our oven has finally been fixed, six months after moving into our house! I have been surviving with ...

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Barbara put a healthy wholefood twist on Edmond's ginger crunch recipe - she replaced half the flour with rolled oats and added chunks of crystallised ginger on top. Voila! The classic crunch is reinvented as a chewy ginger slice.

125g softened butter
1/4 c sugar
3/4 c plain flour
3/4 c rolled oats
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger
crystallised ginger, chopped

Cream butter and sugar until light and fluffy. Si...
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125g softened butter
1/4 c sugar
1 1/2 c plain flour
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger

Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
Bake at 190C for 20-25 mins or until light brown.
Put all icing ingreds into a saucepan and heat until butter has melted, stir...
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