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Ginger in Global Sweets: Norwegian Ingefærnotter, New Zealand Ginger Crunch & More

Norwegian ginger nut cookies Ingefærnotter on table
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Explore the zesty charm of ginger in sweets around the world — from crunchy Norwegian Ingefærnotter to the buttery delight of New Zealand Ginger Crunch.

Ingredients

Scale
    • For Norwegian Ingefærnotter:
    • 100g butter, softened
    • 100g sugar
    • 1 egg
    • 2 tbsp golden syrup
    • 250g flour
    • 1 tsp baking soda
    • 2 tsp ground ginger
    • 1/2 tsp cinnamon
    • Pinch of salt

 

    • For New Zealand Ginger Crunch:
    • 150g flour
    • 1 tsp baking powder
    • 1 tsp ground ginger
    • 100g butter
    • 100g sugar

 

  • Icing:
  • 75g butter
  • 150g icing sugar
  • 2 tbsp golden syrup
  • 2 tsp ground ginger

Instructions

    1. For Norwegian Ingefærnotter:
    2. Preheat oven to 180°C (350°F).
    3. Cream butter and sugar until light and fluffy.
    4. Add egg and golden syrup, beat well.
    5. Sift in flour, baking soda, ginger, cinnamon, and salt. Mix into a dough.
    6. Roll into small balls and place on a baking tray.
    7. Bake for 10–12 minutes until golden.
    8. Cool on wire rack.

 

  1. For New Zealand Ginger Crunch:
  2. Preheat oven to 180°C (350°F).
  3. Mix flour, baking powder, and ginger.
  4. Cream butter and sugar, then mix with dry ingredients.
  5. Press mixture into a lined baking tin and bake for 20 minutes.
  6. Meanwhile, melt butter for icing, then stir in icing sugar, syrup, and ginger.
  7. Pour icing over the hot base straight from the oven.
  8. Let cool completely before slicing into bars.

Notes

Adjust ginger to taste — both recipes shine with warmth and spice. Best enjoyed with tea or coffee.

Nutrition

Keywords: ginger cookies, ginger crunch, global desserts, Norwegian, New Zealand, spice sweets

Find it online: https://adrianrecipes.com/https-adrianrecipes-com-ginger-in-global-sweets-norwegian-ingefaernotter/