Using ginger nut biscuits recipes

Mini Pineapple Cheesecakes with Ginger Nut Crust

Mini Pineapple Cheesecakes with Ginger Nut Crust

Remove from the oven and gently press, using a spoon, into a case shape. Tinned pineapple, cream cheese spread on crackers or plain old GingerNut  (or Ginger Snap) biscuits
Ginger sponge cake with strawberries & cream

Ginger sponge cake with strawberries & cream

Using an electric mixer, beat the egg whites until soft peaks form. I remembered seeing a cake in the Crabapple Bakery Cupcake Cookbook that I thought was stunning, so I flipped it open and found what it was - a ginger sponge cake (it was meant to be filled with apple sauce, but I decided cream and strawberries was the way to go
120 Biscuits for Less than $7

120 Biscuits for Less than $7

(If you are using an electric beater or Mixmaster, fold the flour in until it is combined with a wooden spoon and then use your mixer

How to make toffee

Butter is handy for adding both additional flavour and a smooth consistency to toffee, so you may want to throw a little in even if you’re using water
Gingerbread cookies

Gingerbread cookies

You may need to add more flour here if your mixture is too sticky, particularly if you are using white spelt in place of wholegrain spelt
Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

Break the biscuits up a little and place them in a food processor. 1 x 250g packet of GingerNutbiscuits. Chill in the refrigerator for about 30 minutes. Boil without stirring until the temperature reaches 180C using a candy thermometer. Put the pan back on the heat and cook, stirring, for a further 4 - 5 minutes or until it starts to thicken slightly. 1 x 250g packet of GingerNutbiscuits
Honey Mustard and Blackcurrant Cheesecakes

Honey Mustard and Blackcurrant Cheesecakes

Mustard producer Maille asked me to take part in a challenge to come up with an original recipe using at least one of their ingredients, and they sent me a list of products they could send me

My Week in Pictures: May 10th - May 16th 2014

I made Flapjacks using butter, dark brown sugar, golden syrup and rolled oats. Which was used with chicken, ginger, garlic, red chilli powder and salt to make this quick dinner
Pumpkin & Pistachio Cheesecake Stacks

Pumpkin & Pistachio Cheesecake Stacks

Using a food processor, or rolling pin, crush the gingernutsbiscuits to create crumbs. I have, obviously, never forgotten that conversation & the idea of using pumpkin in a pie has always been an interesting concept

Timaru, Lake Tekapo & Wanaka

It isn’t until you look closely that you begin to notice quirky – and well disguised – additions such as somebody taking a photo with their smartphone and the owner sitting in the crowd using a laptop
The Statutory New Year’s Eve Post

The Statutory New Year’s Eve Post

I couldn’t resist using this recipe of Hayley’s, since we were obviously in sync with our veggies this month – I’m pretty sure it’s even the same breed of pumpkin

December Degustabox Review

They weren’t unpleasant at all and I quite liked the ginger and lemongrass one although I would have preferred a stronger taste of ginger
Spiced Cantuccini with Almonds

Spiced Cantuccini with Almonds

It was a bit of a risk using a recipe from a foreign language, but the pictures on the blog looked okay and between Todd who really speaks quite a lot in German and Google Translate, I was able to make heads and tails of the recipe
Light and fluffy Ricotta Cheesecake  (with homemade ricotta)

Light and fluffy Ricotta Cheesecake (with homemade ricotta)

In a mixer using the paddle attachment, cream together the ricotta and cream cheese until smooth. I used a gingernut biscuit base just to add some flavour and texture, although you can omit that to make a crustless version
Dutch Almond Thins

Dutch Almond Thins

Using a very sharp. I also love raisins and nuts in mine, although I know not everyone does. I am quite picky when it comes to biscuits/cookies