Growing up, biscuits and cookies were graded on the following scientific scale in my household.
One for Taste, Two for crunch, and three for dunkability.
A biscuit just wasn’t a bisucit unless it had serious hang time in your cup once it was dunked into the steaming brew.
If it softened and fell into your mug too soon, it was given the thumbs down. A few seconds before succumbing to the cup were usually passed by as well. But the biscuit that you could dunk, continue reading the morning paper without even so much as taking a bite, turn the page AND THEN chomp was a serious contender for Ultimate Biscuit Champion or U.B.C.
U.B.C. went to a little wee morsel known in my neck of the woods as “The Gingernut”. It was the grand cookie contender as it ticked all the boxes when it came time to put the kettle on.
They were ever so tasty ~ a combination of sweet and spicy with a substanital crunch. The ginger was prominent with a background of treacle for depth of flavor.
Since moving country, I have missed my U.B .C and it wasn’t until a recent Eureka moment over a classic Kiwi Cookbook that I came up with the challenge to create my own Gingernuts.
To get me in the mood I listened to the advertisement above, claiming “There’s no gingernuts taste quite the same, ask for Griffins Gingernuts by name…” Well I beg to differ Griffins…
Gingernut Biscuits slash Cookies
125g unsalted butter ~ softened
50g dark brown sugar
2 Tbs golden syrup ~ warmed
1 Tbs molasses ~ warmed
1 tsp baking soda dissolved in 1 Tbs boiling water
175g plain flour
3 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
couple of fine grindings of black pepper
pinch of salt
- Cream together the butter, sugar and just warmed golden syrup and molasses. Make sure the mixture is well combined and the butter has been fully incorporated into the sugar and syrup.
- Add the soda dissolved in water and stir in well.
- Sift together the flour, ginger, nutmeg, cinnamon, pepper and salt and mix into the wet ingredients.
- Stir to combine and then turn out on to a large piece of cling film, rolling up to form an even sized sausage. Make sure the cling film tightly covers the “cookie sausage” and leave to harden in the fridge for 2-3 hours.
- Preheat the oven on fan bake 180C/ 350 F
- remove the cling film from the dough and cut the dough into 5mm thick slices. Lay them on a parchment lined cookie tray and brush the tops lightly with cold water. Ensure that the gingernuts aren’t to close to together as they will expand upon cooking
- Bake in the oven for 15-20 minutes. Watch they don’t get to dark as they burn quite easily.
- Leave to cool thoroughly on a wire rack before storing them in an airtight container.
- These biscuits improve with age so if you can leave them for a day before eating them, all the better. If you can’t manage it, I completely understand.