This recipe makes for quite a lot of biscuits – 60 to be precise – which is clearly more than any household needs at once.

The soft, sweet rhubarb, creamy cold coconut and crunchy nubs of ginger nut made for the perfect dessert and they were delicious the next day dunked into tea. We ate these biscuits after Easter lunch, crumbled over vanilla roasted rhubarb and a scoop of coconut sorbet (recipe for which I’ll be posting soon). A combination of golden syrup and sticky molasses again adds richness and I’ve thrown in half and half plain and wholemeal spelt flour to add a bit more body. If you prefer a biscuit with even more snap, use all caster sugar. Some chopped crystallized ginger is a lovely added extra and will make for an altogether more sophisticated biscuit, but I’ve kept things simpler today.Ī mixture of caster and fudgy brown sugar gives the dough a lovely richness whilst retaining that all-important snap.

I like mine packed with ginger (fresh and ground) plus the full compliment of cinnamon, nutmeg and allspice. This recipe comes together in minutes and can be adjusted to have more or less snap as well as varying levels of spice. In fact, if you’re at all fussy about your ginger nuts, you should be making them at home. Just be careful with the timings or you’ll end up with incinerated biscuits, a wailing fire alarm and an angry university warden (I’m speaking from experience). With their fiery flavour and tooth-breaking crunch, ginger nuts – sometimes known as ‘snaps’ – regularly come top of ‘dunkability’ experiments. If you don’t have a cup of tea to hand but prefer something softer, a shop-bought ginger nut can be gently warmed in the oven or microwave.

Ginger brave base