I love a crisp biscuit. And ginger, let’s not forget I love ginger. These are a super-crispy cross between Ginger snaps and Anzac biscuits, ridiculously more-ish, and are oh-so-easy to make.
Space 2 racks evenly apart in the oven but steering clear of the top and bottom. Pre-heat the oven to 150c with the fan on if you have it, and line two baking trays with baking paper.
Mix the following dry ingredients together in a large bowl;
1 cup rolled oats (not quick oats, and not jumbo oats, not if you’re serious about the crispiness)
1 cup shredded coconut (again, shredded rather than desiccated for extra snap)
1 cup golden caster sugar (or fine-grained raw sugar)
3/4 cup plain flour
3/4 cup chopped walnuts
2 tsp’s ginger powder
Warm together in saucepan;
115 grams butter
2 Tbsp’s Hakanoa Ginger Syrup
Dissolve together in a cup;
1 tsp baking soda
2 Tbsp’s boiling water
Stir the soda/water mix into the melted butter & syrup, then pour the liquid over the dry ingredients. Mix well.
Put 12 big fat pinches of dough evenly spaced on each baking tray, and pop them in the oven.
After 10 – 12 minutes, open the oven and swap the 2 trays over. After about another 5 minutes the cookies should’ve spread out and gone a lovely deep gold colour. When the edges start to look just a bit too dark they’re done.
Let them cool for a few minutes before transferring to a rack to cool completely.
They’ll stay nice and crisp in an airtight tin for days – if they last that long 😉
*note, this is an adaptation that began with the classic Anzac recipe in Alexa Johnston’s “Ladies, A Plate” . A splendid source of perfect recipes and my constant baking inspiration.