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A '''ginger biscuit''', '''ginger nut''' or '''ginger snap''' is a globally popular [[biscuit]] based [[snack food]], flavoured with [[ginger]]. |
A '''ginger biscuit''', '''ginger nut''' or '''ginger snap''' is a globally popular [[biscuit]] based [[snack food]], flavoured with [[ginger]]. |
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Ginger biscuits |
Ginger biscuits are flavoured with powdered ginger and a variety of other spices, most commonly [[cinnamon]] and [[nutmeg]].<ref>Abigail Johnson Dodge. "Ginger Snaps." Fine Cooking Dec 2005. 8 Jan 2010 http://www.finecooking.com/recipes/ginger-snaps.aspx</ref> There are many recipes for ginger nuts.<ref>http://allrecipes.co.uk/recipe/6151/soft-and-chewy-ginger-nuts.aspx</ref> |
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==Global terminology== |
==Global terminology== |
Revision as of 04:45, 12 December 2012
Alternative names | Ginger biscuit, ginger snap |
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Type | Biscuit |
Main ingredients | Powdered ginger, spices (commonly cinnamon and nutmeg) |
A ginger biscuit, ginger nut or ginger snap is a globally popular biscuit based snack food, flavoured with ginger.
Ginger biscuits are flavoured with powdered ginger and a variety of other spices, most commonly cinnamon and nutmeg.[1] There are many recipes for ginger nuts.[2]
Global terminology
In the UK, Australia, and New Zealand and most of the former British Empire, they are often called ginger nuts. Ginger nuts are not to be confused with pepper nuts, which are a variety of gingerbread, somewhat smaller in diameter, but thicker.
Scandinavian ginger nuts, also called ginger bread or "brunkage" in Danish (literally meaning "brown biscuits"), pepparkakor in Swedish, piparkakut in Finnish, piparkūkas in Latvian, piparkoogid in Estonian and pepperkaker in Norwegian (literally, pepper cookies), are rolled quite thin (often under 3 mm (1/8-inch) thick), and cut into shapes; they are smooth and are usually much thinner and hence crisper (and in some cases, more strongly flavoured) than most global varieties. Cloves, cinnamon and cardamom are important ingredients of these, and the actual ginger taste is not prominent. Allspice was used formerly to season ginger biscuits, but cloves replaced it later.[3]
In the United States, the usual term is ginger snaps, and they are generally round drop cookies, usually between 3 mm (1/8-inch) and 6 mm (1/4-inch) thick, with prominent cracks in the top surface. One recipe for these cookies contains maple syrup.[citation needed]
See also
References
- ^ Abigail Johnson Dodge. "Ginger Snaps." Fine Cooking Dec 2005. 8 Jan 2010 http://www.finecooking.com/recipes/ginger-snaps.aspx
- ^ http://allrecipes.co.uk/recipe/6151/soft-and-chewy-ginger-nuts.aspx
- ^ Mattila, Anna-Liisa: Piparikirja. Jyväskylä: Atena, 2001. ISBN 951-796-263-0.