About this recipe: This was my mother-in-law's recipe and my husband's favourite. Shorten or lengthen the cooking time for a softer or crisper biscuit.
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If you're looking for a recipe to make GingerNuts like the ones you get in the UK, this is it! Recipes that don't include treacle and egg are just plain old gingerbread. These biscuits are fantastic and I made 1/2 a batch to start with, which lasted less than a day. See my tweaks below regarding salt and cooking times. The first batch were a bit soft and chewy, which was nice but they're even better with a crunch! It's almost mesmerising watching the little sugared balls spread out, rise up and sink back down (when they do that, they're ready to come out) then I danced around the kitchen with uncontrollable joy when I whipped out my perfect GingerNuts! Awesome! Thanks! - 08 Feb 2011
Something else. They came out slightly soft after 10 minutes, so did a second batch for 12 mins and they came out nice and crunchy. Wouldn't leave them in any longer though as they were starting to brown on the edges. - 08 Feb 2011
Altered ingredient amounts. The recipe doesn't specify unsalted butter, however when using SALTED butter I find it necessary to half the amount of added salt. - 08 Feb 2011