Ginger Nuts [Update]
As promised: an update to this recipe with the full crunch you would expect from a real Ginger Nut Biscuit.
In Australia, Arnotts Biscuits make my all-time favourite biscuit, the Ginger Nut. It’s an amazing hit of ginger packed in the hardest biscuit known to man. I remember when I was a kid, wondering which bite was going to break my teeth. I think that was the moment I fell in love with crunchy food!
For a long time, I have been searching for a recipe that would do them justice. I actually found a recipe for something called Treacle Snaps. They looked about right, so I upped the ginger and swapped out the cloves for nutmeg.
Update: My Mum actually spent some time testing out recipes. She emailed me a great recipe.
This is the recipe I based the Honey Snaps on.
Ginger Nut Biscuits
Crunchy, sweet and very gingery.
Oven – 180°C
Flat baking trays
200g Brown Sugar
4 Tbsp Ground Ginger
1 Tspn ground cinnamon
1 Tspn ground nutmeg
1 Tspn bicarbonate of soda
700g plain flour
- Melt butter, treacle, sugar and spices on medium heat until about to boil. Stir the whole time.
- Take off heat and cool for 10 minutes
- Add bicarbonate and stir until over twice volume and smooth
- Add flour and mix well forming a thick dough
- When completely cooled, roll out in smaller portions to about 5mm thick. Cut into shapes.
- Place on tray, then bake for 10 minutes at 170°C. Be very careful, with the high sugar content, these will burn easily!