Ginger snap: Difference between revisions
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{{About|the cookies|the film|Ginger Snaps (film)}} |
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#REDIRECT [[Gingersnap]] |
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[[Image:Freshly baked gingerbread - Christmas 2004.jpg|thumb|Scandinavian-style ginger thins]] |
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'''Ginger biscuits''' are a globally popular [[biscuit]] based [[snack food]], flavoured by [[ginger]]. |
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The biscuits are flavoured with powdered ginger, [[cinnamon]], [[nutmeg]] and other spices.<ref>Abigail Johnson Dodge. "Ginger Snaps." Fine Cooking Dec 2005. 8 Jan 2010 <http://www.finecooking.com/recipes/ginger-snaps.aspx></ref> They typically measure {{convert|2|in|cm}} in diameter. |
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==Global terminology== |
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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 ginger bread variety, somewhat smaller in diameter, but thicker, and contain pepper as a spice. |
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[[Scandinavia]]n ginger nuts, also called ginger thins or 'brunkage' in [[Danish language|Danish]] (literally, brown biscuits), ''pepparkakor'' in [[Swedish language|Swedish]] and ''peparkakor''/''peparkaker''/''pepperkaker'' in [[Norwegian language|Norwegian]] (literally, pepper cakes), are rolled quite thin (often under 3 mm (1/8-inch) thick), and cut into shapes; they have smooth tops, and are usually somewhat thinner and hence crisper (and in some cases, more strongly flavoured) than most global varieties. |
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In the [[United States]], '''gingersnaps''' 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.{{Citation needed|date=January 2010}} One recipe for these cookies contains [[maple syrup]], probably an American addition. |
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==See also== |
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*[[Cornish fairings]] |
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*[[Dunk (biscuit)]] |
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*[[Gingerbread]] |
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*[[Speculaas]] |
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==References== |
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{{Reflist}} |
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[[Category:Biscuits]] |
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{{Dessert-stub}} |
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[[be:Пернік]] |
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[[be-x-old:Пернік]] |
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[[cs:Perník]] |
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[[da:Peberkage]] |
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[[de:Lebkuchen]] |
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[[et:Präänik]] |
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[[es:Pan de jengibre]] |
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[[eo:Spickuko]] |
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[[fr:Pain d'épices]] |
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[[ko:생강빵]] |
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[[hr:Licitar]] |
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[[he:לחם זנגביל]] |
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[[nl:Peperkoek]] |
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[[ja:ジンジャークッキー]] |
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[[nn:Peparkaker]] |
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[[no:Pepperkake]] |
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[[pl:Piernik]] |
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[[pt:Lebkuchen]] |
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[[ru:Пряник]] |
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[[sco:Gibbery]] |
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[[sk:Medovník]] |
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[[sl:Lect]] |
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[[sr:Лицидар]] |
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[[fi:Piparkakku]] |
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[[sv:Pepparkakor]] |
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[[th:ขนมปังขิง]] |
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[[vls:Zoetekoeke]] |
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[[zh:德式薑餅]] |
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Revision as of 05:21, 15 January 2010
Ginger biscuits are a globally popular biscuit based snack food, flavoured by ginger.
The biscuits are flavoured with powdered ginger, cinnamon, nutmeg and other spices.[1] They typically measure 2 inches (5.1 cm) in diameter.
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 ginger bread variety, somewhat smaller in diameter, but thicker, and contain pepper as a spice.
Scandinavian ginger nuts, also called ginger thins or 'brunkage' in Danish (literally, brown biscuits), pepparkakor in Swedish and peparkakor/peparkaker/pepperkaker in Norwegian (literally, pepper cakes), are rolled quite thin (often under 3 mm (1/8-inch) thick), and cut into shapes; they have smooth tops, and are usually somewhat thinner and hence crisper (and in some cases, more strongly flavoured) than most global varieties.
In the United States, gingersnaps 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.[citation needed] One recipe for these cookies contains maple syrup, probably an American addition.
See also
References
- ^ Abigail Johnson Dodge. "Ginger Snaps." Fine Cooking Dec 2005. 8 Jan 2010 <http://www.finecooking.com/recipes/ginger-snaps.aspx>
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