These ginger biscuits have ground ginger, fresh ginger and crystallised ginger for a real flavour treat! Great with tea.
Loved the taste, but the biscuits come out like gingerbread (ie not crisp). Is this "just the way they are" or am I doing something obviously wrong.I've tried baking them for longer & at a higher temperature but there seems little real impact (the upside is that they seem very "forgiving"!) - 26 Jan 2011
I must admit that the second time I made this recipe was for a friend who simply loves Ginger flavoured anything. So I tweaked this recipe. I didn't have Treacle so used Golden Syrup. I didn't have fresh ginger to grated so I added double the crystallized ginger, also a cup of chopped Pecans. This friend also has a cholesterol problem, so I used Extra Virgin Olive Oil as the shortening. They turn out absolutely delicious. So I had to rename the recipe because it was no long triple ginger, it's now Lyn Best Ginger Biscuits. But thanks for the foundation recipe which got me started. - 21 Sep 2012
These are the best ginger nuts I have ever tasted! They disappeared quickly. I added a little milk to the dough as I found it a little dry. - 24 Jul 2009