According to food history, ginger nuts have been enjoyed in Britain since the 1840s and they were the best selling goodies of Huntley & Palmers from 1933 right up to the close of World War II.
In the United Kingdom, Australia, and New Zealand, these biscuits are best enjoyed with tea. Their hard texture makes them one of the best dunkable biscuits in the English regions. In other parts of the world, they are formed into different shapes before the baking process.
As they say, if you value your teeth, you should definitely dunk your ginger biscuits in your tea or coffee. In other regions, ginger biscuits are baked really hard; hard enough that it can hurt if thrown at someone.
- 3 or 4 cups cups flour
- 1 cup brown sugar
- 8 teaspoon ginger
- 250 grams soft magarine
- 3 teaspoon cinamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup golden syrup or mix apricot jam and cooking oil
- 2 eggs
- Preheat your oven to 200degrees
- Add all dry ingredients and sift together
- Add magarine till it resembles crumbs
- add eggs then syrup or your Jam mixed with oil
- Mix everything till combined
- make balls from the daugh and flaten with the palm of your hand
- Bake till golden brown