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Old 29.10.2019, 11:01
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Disappearing ginger nuts!

I always used to be able to get Ginger Nuts easily in the Coop but I've been trying to get some recently and no sign of them in 2 or 3 pretty large branches. Also no sign in Migros.

Where are people buying their Ginger Nuts these days? Are the various mail order Brit shops the only option now?
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Old 29.10.2019, 11:24
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Re: Disappearing ginger nuts!

Bettio in the Seedamm Center in Pfaffikon SZ had them about a month ago.

I'll be going there later in the week and will check to see if they are still there.
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Old 29.10.2019, 11:27
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Re: Disappearing ginger nuts!

Thanks Meloncollie. If so, I can get in there next Monday. I ran out of time yesterday to even entertain going to the Seedi, & the Coop in there is huge too - never thought of Bettio though
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Old 26.02.2020, 17:46
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Re: Disappearing ginger nuts!

Remembered this thread as I was out shopping today...

Still no sign of Ginger Nuts. I meant to update this thread ages ago when I spoke to Bettio's owner. He said that there was a problem with the distributor, but he hopes to get them in again sometime.

But perhaps some good news: after a long absence Walker's Stem Ginger Biscuits have made a re-appearance at the Seedamm Coop.

Not quite the same thing as Ginger Nuts, but in a pinch...
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Old 26.02.2020, 18:04
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Re: Disappearing ginger nuts!

OH is crazy about anything with ginger. We get a friend to bring Gingernut biscuits over from UK everytime they come other - but by the time we visit or they do- they have disappeared as her OH nicks them all She now has to hide them in all manner of places to ensure my OH gets a few ahaha
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Old 26.02.2020, 18:38
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Re: Disappearing ginger nuts!

Kim-Joy’s ginger biscuits recipe
Prep 15 min
Cook 10-12 min (Plus decorating time – depends on how many biscuits you are decorating)
Makes About 12 medium-sized biscuits

For the biscuits
150g salted butter (or use unsalted and add salt to taste)
100g dark muscovado sugar
25g liquid molasses
2 tbsp beaten egg
1 tbsp ground ginger
¾ tbsp ground cinnamon
¼ tsp ground cloves
225g plain flour, plus extra to dust and roll out

For the royal icing
450g icing sugar
2 medium egg whites (or you can use 70g pasteurised egg whites if you are concerned about using raw egg whites)
Plus extra icing sugar and/or egg white to adjust – the consistency you are aiming for is one that returns to a smooth surface about 15 seconds after running a knife through it.
Food dyes

Preheat oven to 180C/fan 160C/gas mark 4.

Add the butter, sugar and molasses to a stand mixer bowl. Mix on high speed using the whisk attachment, until smooth and creamy.

Add the beaten egg, ginger, cinnamon and ground cloves. Mix until just combined.

Add the flour and combine using your hands until it forms a ball. Turn out on to a well-floured surface, and roll out to just less than the thickness of a £1 coin.

Use cutters to stamp out desired biscuit shapes, then transfer these shapes on to a baking tray lined with baking paper.

Chill for 10 minutes then bake for 10-12 minutes, or until the biscuits just start colouring at the edges. Leave to cool on wire rack.

Meanwhile, make the royal icing. I don’t really weigh my ingredients for royal icing so emphasis is on adjusting the quantities to get the right consistency. Use food dye to create different shades, and then transfer to piping bags ready for decorating later.

When the biscuits are cool, they are ready to decorate as desired.



Enjoy! P.S. decoration, in my opinion, is not required. The recipe was published in the Guardian newspaper, really nice biscuits and the dough freezes well.
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