We all have our own stories that inspire our tea-drinking rituals, and one of our most fond memories is dunking gingernut biccies in black tea with Uncle Bryan. We couldn't determine what made his gingernuts so spicy and delicious; it turns out his secret is using both minced and dried ginger in the biscuit dough. It's a total game-changer! 

Naturally, we felt inspired to devise our very own recipe, and are delighted with the results. Terribly nostalgic, these spiced gingernuts have a potent ginger kick, and bring the ultimate feel of warmth and comfort. A welcome treat during the colder months. 

Here's 3 reasons why you'll love these gingernut biscuits

1. First of all, they're the ideal biscuit for dunking in tea! Crunchy and golden, their sturdy texture holds up nicely for tea-dipping, while the ginger flavour marries perfectly with our English Breakfast or Earl Grey tea.

2. There's hardly any faffing around with the preparation. All you need is a handful of simple, everyday baking ingredients, which you likely already have in your pantry. Furthermore, the preparation only takes about 10-15 minutes. You can whip them up in no time!

3. We've swapped out regular sugar for brown sugar in this recipe, and along with golden or maple syrup, this gives the ultimate sweetness and crunch that these biscuits deserve. Coconut sugar is also another naturally sweet option you can try.

Let's get baking! Here's what you'll need to make the gingernuts: 

100g butter, softened

1/4 cup brown sugar

4 tbsp golden or maple syrup

1 free range egg

1 tsp baking soda

1 1/2 cups flour

1 tbsp ground ginger

1 tbsp finely minced fresh ginger

Pinch of sea salt

For the method:

Preheat the oven to 180˚C, and line a tray with baking paper. 

In a large mixing bowl, cream together the butter, sugar and golden syrup until light and fluffy. Gradually beat in the egg. 

Sift the baking soda and flour into the bowl, then fold in the remaining ingredients until well combined.

Using your hands, roll the dough into golf sized balls, placing 2-3 cm apart on the tray. Using a fork, press each ball flat to create a biscuit shape. The thinner the shape, the crispier they will be. 

Bake for 15 minutes, or until the biscuits are golden. Transfer to a rack and allow to cool. 

Will keep for up to 5 days in an airtight container.

Makes 16 gingernut biscuits. 

Enjoy!