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This is the latest version of a much varied recipe… the original goal was to make real gingernut biscuits, and then inspired by Hilary that idea was eclipsed by the desire to get as much ginger into a cookie as possible. Buy the freshest ground ginger you can get, spice shops and markets are your best bet. If you can only get hold of the supermarket stuff increase amounts to compensate.

I often make these gluten free and lactose free, just use direct substitution of nuttelex for butter, gluten free flour for real flour etc. They taste pretty much identical gluten and lactose free.

Ingredients:
3/4 cup butter
1 1/4 cup sugar
2 eggs
1/4 cup milk
2 cups self raising flour
1/2 tsp salt
2-5 tbsp ground ginger
1 tsp freshly ground nutmeg
1 tsp cinnamon
1 tbsp cacao
100g dark chocolate
small bag of crystallised ginger

Method:
Preheat oven on moderate heat.
Cream butter and sugar, whisk in eggs and milk. Sift dry ingredients into bowl and mix well. Break up chocolate, roughly chop crystallised ginger up and fold through.
Drop large dessert spoons of mixture onto trays lined with baking paper and place in oven for 10-15 minutes. They should still be a little soft when done.

Use a metal spatula to transfer onto wire cooling rack, cool, EAT!

Variations:
Use golden syrup in place of milk.
Omit dark chocolate and cacao and increase amounts of ginger used.
Increase the amount of ginger used, by many many times. 😉

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