Irish Gingernuts Recipe

Irish Gingernuts Recipe
One of the sure signs that the holiday season is underway is the smell of spices wafting from kitchens everywhere. Even the most adamant non-cooks seem to catch the spirit, and bake a batch or two of cookies. The following Irish Gingernuts are simple to make, only have six ingredients, and while baking, make the house smell like Christmas’ past. They can be made weeks ahead, and the flavor seems to improve as they sit. This recipe was adapted from one published in Ireland’s popular Food & Wine Magazine; they are good year round, but especially nice on a Christmas buffet table or cookie tray.
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This recipe calls for golden syrup, which is a staple in the UK and some parts of Europe. Lyle’s Golden Syrup is the most common brand. It is becoming easier to find in the US, and most larger grocery stores now carry it. There is no real substitute for golden syrup; it's made by evaporating sugar cane until it thickens, and it has a rich, toasty, and very distinct flavor. However, if you can’t find it in your supermarket or in a store that imports British foods, substitute two parts corn syrup and one part molasses (or possibly dark Karo); the flavor won’t be the same, but the texture will be similar.
Irish Gingernuts are a no-nonsense, old fashioned cookie, and although they aren’t particularly fancy, they are particularly good. Pair them with ice cream or a glass of milk.

Makes 3 dozen cookies

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons ground ginger

2/3 cup softened butter
1 cup golden syrup, (such as Lyle's)
  1. Preheat oven to 325°.
  2. Measure the flour, sugar, baking powder, and ginger into a fine strainer set over a large mixing bowl; shake the mixture through.
  3. Add the butter, and using the flat beater (or a pastry blender if a mixer isn’t available), cut the butter in until it is thoroughly incorporated.
  4. With the motor running on low, pour in the golden syrup and mix well.
  5. Scoop tablespoon-size balls of dough and roll them into balls.
  6. Place the balls at least 2" apart on parchment-lined or greased baking sheets (these cookies spread quite a bit, so don't put them too close together).
  7. Bake 12-15 minutes or until just starting to brown around the edges.
  8. Remove from the oven and transfer them to cooling racks.
  9. When cool, store in an airtight container.

Amount Per Cookie:
Calories 100 Calories from Fat 31
Percent Total Calories From: Fat 31% Protein 3% Carb. 66%

Nutrient Amount per Serving:
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 9 mg
Sodium 61 mg
Total Carbohydrate 16 g
Dietary Fiber 0 g
Sugars 4 g
Protein 1 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 3%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.