About this recipe: Spicy and chewy ginger biscuits made with wholemeal flour. Enjoy!
made these biscuits and they are absolutely gorgeous !!!!!! just making my 2nd lot now because they got eaten straight away !!!! - 02 Oct 2013
Seems weird to review my own recipe but I had to make a subsitution last time I bake these that is worth sharing. First these are my families favorite cookies. I was making up a batch and realized I didn't have any molasses. I used pure maple syrup instead and heaped the spices a little more than I usually do. To my surprise they were quite good. My youngest daughter wouldn't even try them because they were a golden color and not brown like "gingernaks" are supposed to be. Eventually she gave in and loved them as much as the originals. - 13 Mar 2008 (Review from Allrecipes US | Canada)
These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most so many white flour recipes! But I'm SO happy to not have to give up gingersnaps, which I LOVE! I used 1/2 cup butter & 1/2 cup unsweetened applesauce instead of 1 cup butter. I switched around the ginger & cinnamon amounts because I love cinnamon! Baking time was 8 min. I might chill the dough before baking as the dough was kind of hard to roll into balls. Thanks for a keeper! - 05 Sep 2005 (Review from Allrecipes US | Canada)