“Gingernuts are so spicy” so we were told.
The man in the advert told us that. A very catchy little advert that was shown on New Zealand TV. Check it out here.
The recipe is adapted from the Edmonds Cookbook. It has been adapted for a thermal mixer. Instructions are for old fashion mixing and a thermal mixer.
As you know, bakeandcut is a partner to Helmreich Joinery. My Husbands business and one that I work in also. For more information check out our web page.
I have made a lot of biscuits using the rolling pins and have been having a lot of fun. The Edmonds basic biscuit recipe (find it here) is a very good one to start out with and learn how to use your rolling pin. And also a good recipe for freezing excess biscuits.
The rolling pins have multiple uses, fancy pastry decoration, cake decorating, shortbread, basic biscuits, play dough, and even clay, for example.The rolling pin features repeating print to create a stamped sheet of cookie dough.
How to use:
When rolling out your mixture, use your regular rolling pin first.
If your recipe states that you need your dough to be 5mm thick, roll out your dough to about 8/9 mm. Then use your patterned rolling pin to emboss your dough. This will flatten it to the desired thickness stated in your recipe.
You need to season your rolling pin with flour to stop it sticking to the dough. I have found it beneficial to flour the rolling pins well.
Once you have rolled your dough out and embossed it, then cut to shape and bake.
To clean your rolling pin, run under water and, if necessary, use a small brush (something like a toothbrush) and lightly brush out any remaining flour.As with all wooden utensils,- Dry quickly. Do not leave wet.From time to time spray with a cooking oil and dry.
Check out the videos.
We would love suggestions for some designs. The designs are all hand drawn by my husband, so it takes some time to do. And from there into a vector editor program and tweaked for the laser and generating cut paths etc. All very techy.
I get the fun part of testing them out. I now own a lot of rolling pins.
If you like the videos, give us a thumbs up and subscribe to my youtube channel.
- 125 grams butter
- ¼ cup of brown sugar
- 3 tablespoons golden syrup or treacle
- 1 Teaspoon baking soda
- 1 tablespoon boiling water
- 2 cups plain baking flour
- pinch of salt
- 2 teaspoons ground ginger
- Cream butter and sugar and golden syrup or treacle until light and fluffy.
- Dissolve baking soda in hot water and add to creamed mixture. Add in sifted flour, salt and ginger. Mix well.
- Roll into balls and place on greased oven tray, flatten with fork, or roll out and cut into desired shapes.
- Bake at 180°degrees Celsius for 20-30 minutes
Aerate flour,ground ginger,and salt for 1 minute,speed 10
Take out jug and set aside. Pulverise the sugar 10-2 seconds,speed 9. Add very cold cubed butter and chop 5 seconds on speed 8.
Insert mixing paddle, add in the treacle or golden syrup and whip for up to 2 minutes on speed 4.
Add in the baking soda dissolved in the hot water. Take out mixing paddle, add in the flour and ginger.
Mix on speed 5-7 for about 1 ½ minutes, stopping frequently to scrape and check progress.
Tip out and roll out as described above.
This recipe works well with either golden syrup or treacle or a combination of both. The treacle gives a very deep rich flavour and dark colour. Which is our favorite.
When Mixing in the dry ingredients in the Mycook, stop and check frequently and scrape down if necessary