What to do with ginger nuts?

newleaf

Kazonline wrote:

Doh! you made my suggestion yourself! Gingernuts make a lovely cheescake base - what time shall I come 'round?
Kaz x

Particulaly suitable for lemon or lime flavour cheesecake I would say. Save me a piece please

newleaf

ivyleaf wrote:

Ginger biccies go particularly well as a base for a lime-flavoured cheesecake(see Becles' post on todays "Cheesecake" thread) or Key Lime pie.

Sorry ivyleaf I didn't see your post before I jumped in with the same thought!

saving-grace

Whip 1/4 pint double cream.
Fold in 2 tablespoons icing sugar, 2 teaspoons grated orange rind and 3 tablespoons orange juice
Use some to sandwich the ginger biscuits into a log shape and use the rest to cover the log.
Chill for a few hours
Decorate as you wish e.g. orange slices, grated chocolate
Cut into slices to serve. If you make diagonal cuts you'll get a stripey effect

The biscuits will have gone soft. Sounds strange but is actually very nice.
I haven't made this recipe for years (had forgotten about it).
I remember variations of this recipe (e.g. with choc chip cookies and sherry in the cream) were popular in the seventies.

Actiongirl_2

saving-grace wrote:

Whip 1/4 pint double cream.
Fold in 2 tablespoons icing sugar, 2 teaspoons grated orange rind and 3 tablespoons orange juice
Use some to sandwich the ginger biscuits into a log shape and use the rest to cover the log.
Chill for a few hours
Decorate as you wish e.g. orange slices, grated chocolate
Cut into slices to serve. If you make diagonal cuts you'll get a stripey effect

The biscuits will have gone soft. Sounds strange but is actually very nice.
I haven't made this recipe for years (had forgotten about it).
I remember variations of this recipe (e.g. with choc chip cookies and sherry in the cream) were popular in the seventies.

This is my boyfriends fave receipe. You can make it even simpler, by just stacking ginger nut, tinned mandarin, cream, ginger nut etc sideways in a dish, then pouring over the madarin juice from the tin and chill. It really is delicious. Hope it works for you!

savingpennies

I do much the same thing except I dip the ginger nuts in sherry very quickly then sandwich and cover with whipped cream. Leave to chill in fridge. You'll find the sherry and biscuits 'melts' into the cream. Gorgeous! Sadly not good if you are on a diet.

patchwork_cat

You'll have to get the mixing bowl out Gingham Ribbon and use agar agar or another substitute!

dragonsoup

Pop biscuits into warm oven until they soften. Take out and "mould" them in a bun tin ( like the pastry in mince pies). Allow to cool and harden again into little bowl shapes.

Fill the little bowls with whipped cream and pineapple.

Mariel

Thanks everybody - some great ideas. Now I need loads more stale ginger nuts (plus the rhubarb I let my Mum pull out of the garden today).

thriftlady_2

Gingham_Ribbon wrote:

Yes. Thanks. There's gelatine in it?! :eek: That's not good. _pale_ I should have asked, but you'd think they'd tell you because you check the main course is veggie...:o

Not all cheesecakes have gelatine in them.Generally they rely on eggs and are baked.In my experience the gelatine recipes are egg-free which is good for my dd but not for veggies (unless you use agar agar or vegegel).

AussieLass

thriftlady wrote:

Not all cheesecakes have gelatine in them.Generally they rely on eggs and are baked.In my experience the gelatine recipes are egg-free which is good for my dd but not for veggies (unless you use agar agar or vegegel).

I was just about to say that Thriftlady. I'm not really fond of baked cheesecakes and all the cheesecakes (unbaked) I make don't have gelatine in them. The lemon juice is enough to make it set.

It still might be ok to indulge GR. :drool: