I had totally forgotten about these delicious childhood biscuits until we were living in the USA and our NZ friends brought them to a function. I couldn’t believe it. They were so good and just as delicious as I remember them. I think they’re traditionally a New Zealand recipe but like most things, we have adapted them. This is from my Nanna and I had to convert it into g but you’ll find the imperial measurements below too.
They are also delicious straight out of the freezer – FYI.
NANNA’S GINGER CRUNCH BISCUITS
Base
4oz/100g Butter (melted)
2oz/1/4 cup Sugar
1 cup Self Raising Flour
1 tsp Ground Ginger
Topping
4 tbs Icing Sugar
2 tbs Butter
1 tsp Ground Ginger
3 tsp Golden Syrup
Preheat the oven to 180c. Mix all of the base items into a bowl and press into a lined slice tray. Cook in the oven until golden brown. Then in a saucepan, mix together the topping over a medium heat until it’s melted. Pour over the slice whilst both are still warm. They leave in the fridge to set.
