The very best Ginger nut cookie
A little spicy, a little crunchy, a little chewy
Spring has sprung, and the days are getting longer. But since we don’t have curtains on our windows, the sun wakes me up before 6 am. By the time I drop off the kids at school, I’m already enjoying a cup of tea and a cookie to get me going.
I’ve loved ginger nuts since I was a kid. Every summer, my family and I would take on an 8-hour drive from Auckland to the South Island to spend time with my mum’s brother and our cousins. We’d then take a bumpy 3-hour ferry ride and my siblings and I would always get travel sick. To help us feel better, my mum would buy ginger nut biscuits that were in the shape of teddy bears and tell us to suck on them. When I was a bit older and I started drinking tea, we’d dunk ginger nuts in it. My mum’s friend also used to make a memorable dessert by putting whipped cream between a whole packet of them.
I prefer my ginger nuts a bit larger, chewier and spicer than the traditional version, so I experimented until I figured out my ideal cookie. Feel free to add as much fresh or dried ginger as you like to suit your taste.
