Hi Chris, did you not get the cracks on top with the recipes as it is? The cracks develop from rapid expansion during cooking from a reaction between the baking soda and the golden syrup (acidity) so cooking a few minutes long will make then crunchier if you oven is slightly on the cooler side but shouldn't impact that classic cracked appearance.

Love this recipe. Simple and repeatable. Sometimes make minor variations. Use ginger, cinnamon and cardamom spices. Sometines throw in some chopped walnuts or put a pecan on top. Bake a bit longer for a good, dry snap or a little less for a wonder chewie biscuit.

As kids growing up in Nz we used to buy wonderful ginger nuts from a shop called Adam’s Bruce in Hamilton. The biscuits looked like yours, thick and cracked on top but darker and hard right through. Do you think I could achieve this finish just by cooking your recipe a little longer to dry them out more?

Not really for this one although I usually buy large or extra large. When I can get local eggs they aren't size graded.

Thanks!

Isn't food such a wonderful trigger for special memories of those we love

Hi Ken, no this is the wrong sort of ginger cookie for that, these are a soft dough that is shaped into balls that flatten as they cook. You'd want a heavier gingerbread dough that is rolled for you to be able to cut it into shapes. Normally that will be a recipe that starts with beating the butter and sugar together. These are a traditional ginger cookie or gingernut, try looking for gingerbread cookies/biscuits recipes, you should see several in holiday theme if you search on Google or your preferred search engine. Good luck & happy Christmas.