Ginger snap

A gingersnap,[1] ginger snap, ginger nut,[2] or ginger biscuit is a globally popular biscuit flavoured with ginger. Ginger snaps are flavoured with powdered ginger and a variety of other spices, most commonly cinnamon, molasses[3] and clove.[4] There are many recipes.[5] The brittle ginger nut style is a commercial version of the traditional fairings once made for market fairs now represented only by the Cornish fairing.

"Ginger snaps" redirects here. For the film, see Ginger Snaps (film). For the novel, see Gingersnaps (novel).
Ginger snap
Drop cookie-style ginger snaps
Alternative namesGinger nut, ginger biscuit
TypeBiscuit
Main ingredientsPowdered ginger, spices (commonly cinnamon and nutmeg)
Scandinavian-style ginger nuts

Global terminology

In the United Kingdom, 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. In 2009, McVitie's ginger nuts were listed as the tenth most popular biscuit in the UK to dunk into tea.[6]

Ginger nuts are the most popular biscuit in New Zealand, normally attributed to its tough texture which can withstand dunking into liquid. Leading biscuit manufacturer Griffin's estimates 60 million of them are produced each year. This has become the title of a book, 60 Million Gingernuts, a chronicle of New Zealand records.[7][8][9] In Australia, Arnott's Biscuits manufactures four different regional varieties of ginger nut to suit the tastes of people in different states.[10]

In the United States, the usual term is ginger snaps, and they are generally round drop cookies, usually between 1⁄8 and 1⁄4 inch (3–6 mm) thick, with prominent cracks in the top surface.

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 (0.12 in) 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 has been used to season ginger biscuits, but in some cases cloves replaced it later.[11]

See also

References
  1. "gingersnap". Merriam-Webster online dictionary. Retrieved May 4, 2019.
  2. "ginger nut". Oxford Living Dictionary. Oxford University Press. Retrieved March 4, 2019.
  3. "Ginger Snaps - Grandma's Molasses". Grandma’s Molasses. Retrieved 2016-05-21.
  4. Abigail Johnson Dodge. "Ginger Snaps." Fine Cooking Dec 2005. 8 Jan 2010 http://www.finecooking.com/recipes/ginger-snaps.aspx
  5. "Soft and chewy ginger nuts". Allrecipes. Retrieved 2016-05-21.
  6. "Chocolate digestive is nation's favourite dunking biscuit". The Telegraph. 2 May 2009
  7. "FAQs | Griffin's". www.griffins.co.nz. Archived from the original on 2016-04-05. Retrieved 2016-05-21.
  8. Janssen, Peter (2012-07-31). 60 Million Gingernuts: A Book of New Zealand Records. Hachette New Zealand. ISBN 9781869712884.
  9. "Gingernuts 250g | Griffin's". www.griffins.co.nz. Archived from the original on 2016-05-13. Retrieved 2016-05-21.
  10. Fejer, Lish; Travers, Penny (20 May 2017). "Ginger nut: The Aussie biscuit favourite that varies across the country". ABC News. Australian Broadcasting Corporation. Retrieved 20 May 2017.
  11. Mattila, Anna-Liisa: Piparikirja. Jyväskylä: Atena, 2001. ISBN 951-796-263-0.
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