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.
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
- Sift the flour with baking soda, salt, set aside
- In a mixing bowl, beat the oil and sugar with a hand whisk till creamy.
- Break in the egg, beat and mix well. Add in vanilla essence.
- Sift in the flour and fold in with a spatula, mix well.
- Add in the crushed ginger nut cookies, mix well.
- Mix into a dough, cover with cling wrap and keep refrigerated for about 30 mins.
- 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.
- 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.
- 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.
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