Station Gingernuts

The perfect gingernut biscuit for dunking and made all in one pot!

Crinkly on top. Hard outer to avoid crumbling. Soft inside.
What more do you want in a gingernut?!

There is something very hard to beat about a good old-fashioned gingernut biscuit. Crisp, full of ginger and just right for dunking into a hot cup of tea, they are exactly the sort of biscuit that belongs in the smoko tin.

This is a simple classic gingernut biscuit recipe made with everyday pantry ingredients. They keep well, travel well and are sturdy enough to throw into a lunchbox or take out on the farm. And because they don't require anything fancy, they're an easy biscuit to whip up when the tins are looking a little bare.

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!

Tips for making gingernut biscuits

Don't overwork the mixture.
Once everything has come together, there's no need to keep mixing.

Leave room between each biscuit.
They will spread as they bake, so give them a little space on the tray.

Let them cool properly.
The biscuits will continue to firm as they cool. Leave them on the tray for a few minutes before transferring them to a cooling rack.

For an extra ginger hit:
You can add half a cup of cut up crystallised ginger for an extra hut!

⁠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:
Butter
Castor sugar (regular white sugar will work fine too)
Brown sugar
Golden syrup
An egg
Flour (plain)
Ground ginger
Ground nutmeg
Salt
Baking soda

Do I squish the mixture down?

No - don't squish the balls of dough down. Just flatten slightly with a clean hand. A gentle push on top of each biscuit.

Can you freeze gingernut biscuits?

Yes. Gingernut biscuits freeze well once baked and cooled. Pop them into an airtight container or freezer bag and freeze for another day.

You can also freeze balls of biscuit dough and bake them from frozenwhen you need to refill the tins.