Crunchy Ginger Snaps (Similar to Arnotts Gingernut)

“Snappy, crunchy, golden brown ginger cookies perfect for dunking. Easy, and very delicious. Because I use Aussie measurements I'll write in teaspoons to avoid international confusion : )))”
READY IN:
20mins
SERVES:
60
YIELD:
60 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
  2. Cream the first three ingredients in a bowl.
  3. In another bowl, combine the last four ingredients.
  4. Mix together til combined, but don't overmix.
  5. Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
  6. Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.

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