The perfect dunking Gingernut biscuit made in only ONE pot!
Crinkly on top. Hard outer to avoid crumbling. Soft inside.
What more do you want in a gingernut?!
I created this biscuit as part of a partnership with Swanndri. My brief was a robust recipe that compliments the legacy of Swanndri. New Zealand iconic farming essentials. Robust and enduring garments that stand the test of time.
The biscuit is designed to be nice and crunchy on the outside and deliciously soft on the inside. So you can pop it in your Swanndri top pocket and it’ll stay in one piece.
Carry it with you for a week and it’ll still taste great when you discover it!
Dunk it into your tea made from a thermos on the hill while you wait for the other musters to catch up. Share it with your horse or your favourite huntaway dog.
And our stock manager Sam swears there’s nothing better than placing a piece of cheese between two biscuits (I’m yet to try this out).
Does this recipe use a lot of equipment?
No – JUST ONE POT!
How easy is that!
You will need:
Castor sugar (regular white sugar will work fine too)
Do I squish the biscuit dough down?
No – don’t squish them down. Just flatten slightly with a clean hand. A gentle push on top of each biscuit.
- 170 grams butter
- 1 cup castor sugar (200 grams)
- ½ cup brown sugar (100 grams)
- ½ cup golden syrup
- 1 egg
- 3 cups plain flour (450 grams)
- 3 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking soda
- Preheat the oven to 170 degrees.
- Line 3-4 baking trays and place in the fridge to chill.
- Melt the butter, sugars, and golden syrup over a low heat in a medium sized pot.
- Stir constantly to combine.
- Once the butter has completely melted stir one last time and place in the fridge to cool.
- Once the mixture is cold add the egg.
- Add the remaining dry ingredients.
- Use a teaspoon to make balls of dough. Roll with a clean hand and place on a cold baking tray.
- Slightly flatten each ball (do not squish down).
- Place in the oven and cook for 12 minutes.
- Cool on a wire rack.