My gingernut biscuits are crunchy but still melt in the mouth. They are buttery and warm with ginger and have a simple orange glaze that goes so well with the spiced biscuit.
Heat oven to 180°C/160°C fan. Beat the soft butter and sugar together with an electric hand mixer or with a wooden spoon until pale and fluffy.
Grate the fresh ginger into the centre of a piece of kitchen paper. Bring the edges together to form a paper bag. Squeeze the ginger over a bowl, so that the juices drip into the bowl. Discard the kitchen paper and pulp. Add half the ginger juice to the creamed butter reserving the remaining for the glaze later.
Mix the flour, ground ginger, bicarb and salt together. Then mix into the butter to form a soft dough. Pinch off walnut sized pieces of dough and roll into balls. Lay the biscuits a little apart on a baking sheet, press down on the top so that they spread evenly and bake in the hot oven for 8 - 10 minutes until they are crackly on top and beginning to go a golden brown around the edges. Allow to sit on the tray for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, mix all the ingredients together along with the reserved ginger juice from the biscuits. You will have a thick but still spreadable glaze. When biscuits have cooled add a 1/2 teaspoon of glaze to each and spread with the back of the spoon.
Makes 10 biscuits