Gingernut biscuits

I've always had a thing for Arnotts gingernut biscuits, so hard and toffee-like you had to dip them into your tea to soften them, or risk cracking a tooth.

There are no nuts in gingernuts, but apparently they're named as such (mainly in Australia and the UK) because of their specific hardness--they're hard as a nut to crack. Americans prefer to call them ginger snaps. I just call them delicious.

I made these gingernut biscuits on the weekend, and trust me, they're a keeper. They weren't hard to make at all, and their super crispness and honey-like sweetness make them rather addictive.

My newest Swedish friend said they reminded him much of pepparkakor, the thin ginger biscuit traditionally served at Christmas in Scandinavia. He mentioned that often they are served with blue cheese, a combination which sounds deliriously good.


Gingernut biscuits

200 g butter, softened
1 cup sugar
1 cup golden syrup
3 cups flour
2 tablespoons ground ginger (use more if you prefer)
1 teaspoon bicarbonate of soda (baking soda)


Preheat oven to 350 F (180 C). Line baking trays with baking paper.

Cream the butter and the sugar with an electric beater until light and fluffy.

Add the golden syrup (grease or oil-spray the measuring cup before pouring in the golden syrup to stop it sticking).

Add the flour, ground ginger and bicarbonate of soda. Use the electric mixer on low/medium until the ingredients are well-combined.

Pour a little plain flour (about 1/4 cup) into a bowl. Use the flour to lightly dust your hands, then roll tablespoons of mixture into small compact balls. I weighed mine so they were 20 grams each - this means they're more likely to be the same size by the time they've finished baking (oh the joys of an electronic scale).

Place the balls onto the greased baking tray and using floured fingers or a fork, press down gently. If you prefer chewy cookies, you will want to make fatter squatter cookies. If you prefer crisper cookies, make them flatter, pressing down evenly so they become a reasonably thin disc.

Bake at 350F / 180C for 15 minutes. Leave them on the tray for about 5 minutes to harden slightly, then transfer to a wire rack to cool.

Serve with cups of tea or sandwiched with vanilla bean ice cream. Or try them spread generously with your favourite softened blue cheese.

Makes 56 biscuits (20g balls)