Some day I hope my grandkids will buy packaged biscuits and think ‘Fuck this. Granddad’s were way better.’ (that is hoping my grandkids are vegans)
So I set out to make my future grandkids proud: by creating a Ginger Nut kinda like Griffin’s. That means salty, spicy awesomeness! That means this ad:
So I made a recipe is based off an excellent ginger cookie recipe I found on food.com. Go check it out if you want a more standard biscuit, it’s great. I’ve made a few changes, first exchanging regular flour for buckwheat, adding more ginger and salt and a bit less molasses.
- 1 cup brown sugar
- 3 cups of buckwheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup oil
- 1⁄4 cup molasses
- 1⁄4 cup soymilk
- 1 teaspoon vanilla essence
Take two large bowls. Stir dry ingredients in one, and whisk wet ingredients in the other until it forms a dark liquid. Slowly pour the dry ingredients into the second bowl, mixing little scoops into the liquid at a time. Dumping all of it in at once will make mixing more difficult.
Preheat the oven to bake on 150 degrees Celsius (300 fahrenheit). Spread a thin layer of flour across the baking tray (I prefer doing this to prevent sticking rather than wasting money on baking paper).
Remember, we’re making tough English style gingernuts, not squishy little baby biscuits, so the batter needs to have a clay like consistency – it must be more dry and crumbly than a standard biscuit but make sure that it gets beaten and mixed very well. Begin rolling it into a ball once they’re perfectly smooth, without any lumps. Flatten them to about 2.5 cm and let them bake for about half an hour. Once finished, take them out and put them on a place where they can cool completely. Buckwheat hardens rapidly as it cools down, and toughness is what puts the nuts in Gingernuts! Haha
Beware: You’ll need some strong black tea for dipping.