Skip to main content

Ginger Nut Cookies ~ 姜饼曲奇

 

Ginger Nut biscuits have a unique blend of taste, sweet and spicy at the same time and I made my version of Ginger Nut cookies with crushed Arnotts Ginger Nut biscuits.  Ginger Nut biscuit on its own is a hard biscuit and needs to be dunked in milk to soften and enjoy it.  No mixer is required in this recipe and the cookies can be made in a relative short time.  This cookie is crunchy at the sides and slightly chewy in the centre.  You can also make this cookie with other biscuits like Biscoff or Digestive biscuits.






Ginger Nut Cookies ~  姜饼曲奇

Ingredients

  • 115 gm vegetable oil
  • 70 gm caster sugar or soft brown sugar
  • 1 'L' egg
  • 185 gm plain flour
  • 1/2 teasp baking soda
  • 1/8 teasp salt
  • 110 gm Arnotts ginger nut cookies, crushed
  • 1/4 teasp vanilla essence
Method
  1. Sift the flour with baking soda, salt, set aside
  2. In a mixing bowl, beat the oil and sugar with a hand whisk till creamy.
  3. Break in the egg, beat and mix well.  Add in vanilla essence.
  4. Sift in the flour and fold in with a spatula, mix well.
  5. Add in the crushed ginger nut cookies, mix well.
  6. Mix into a dough, cover with cling wrap and keep refrigerated for about 30 mins.
  7. Using an ice cream scoop, scoop up the dough, lightly roll into a ball and place on a parchment lined baking tray, about 2 inches apart.
  8. Bake in a preheated oven @ 170 deg.C for about 10 mins. till the edges are brown.  Remove from the oven, let cool on a wire rack to cool completely before storing them in a cookie jar.
  9. Yield : 11 cookies (amount depends on the size of the cookies).
Note :  If you prefer a more crunchy cookie, bake them a bit longer, say about 12 to 15 mins.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
21 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju
3 comments
Read more