It’s time you ditched the store-bought ginger biscuits and dunked our triple ginger biscuits in a delicious cup of tea instead.

SERVES  16 // COOK TIME 15 min

INGREDIENTS
2 ½ cups flour
2 tsp baking powder
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup butter
1 cup brown sugar
1 egg
¼ cup molasses
⅓ cup candied ginger, finely chopped
1 ½ tsp grated ginger
⅓ cup sugar

METHOD
1. Sift together all the dry ingredients.
2. In a separate bowl, cream the butter and sugar until light and fluffy.
3. Add the egg and molasses and beat until fully combined.
4. Fold in the candied and grated ginger.
5. Add the dry ingredients and use your hands to bring the dough together. Wrap in cling film and refrigerate for 20 minutes.
6. Preheat oven to 180°C. Grease and line a baking sheet.
7. Measure out tablespoonfuls of biscuit dough, roll into balls, flatten and roll in the sugar, until lightly coated.
8. Arrange the biscuits on the prepared tray and bake for 15 minutes. Transfer to a cooling rack and cool completely before serving

Quick tip: For an extra surprise, add some chocolate chips to your biscuit dough along with the candied and grated ginger.

Recipes & styling Joni Dames
Photography: Sean Dollery

Filled with coconut and smooth jam, these hertzoggies are the perfect tea-time bakes.

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