I love finding new biscuit (and for you Americans, that'd be cookies, not breakfast biscuits) recipes. We've all got out favourites: chocolate chip, Anzacs, oatmeal & raisin. I have a great recipe by Bill Granger which is Peanut Butter Chocolate Chip. Just by substituting some of the butter in the recipe with peanut butter, it lends a lovely sweet nutty flavour to the biscuit. I also love the traditional Anzac biscuit, which is something that has so many different recipes, but all come from the same basic ingredients. Some have equal amounts of coconut, flour, sugar & oats, others have different amounts of each.
Quite often, I go searching for recipes to replace store-bought biscuits: Tim-Tams (that great Australian chocolate biscuit), Mint Slices, Granitas, Gingernuts, Arrowroot. (All Arnott biscuits available in Australia.) Today, I bring you Gingernuts!
This is SUCH an easy recipe, I couldn't get over it the first time I tried it. I seem to say that about all of the recipes that I've posted about, but again it's true! And again, it's an Egg-Free recipe!
Don't they look awesome? Crisp, light, wonderfully gingery, and great to have with a cup of tea or coffee, they're great every-day biscuits.
