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Ginger, Fruit & Nut Biscuits

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Buderim Ginger Naked Ginger or Buderim Ginger Crystallised Ginger, dried cranberries, pistachios and bran flakes add a delightful crunch to easy to make biscuit that is not too sweet.
Prep Time: 
15 - 20 mins
Cook Time: 
18 mins
100g butter
1/4 cup buttermilk or milk
1/2 cup unbleached or regular plain flour
1/2 cup wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoonp bi carbonate of soda
1/3 cup [86g] firmly packed dark brown sugar or light muscovado sugar
100g Buderim Ginger Naked Ginger or Glacè Ginger
Buderim Ginger Crystallised Ginger, cut into about 5mm pieces
50g [1/4 cup] dried cranberries
50g pistachio, macadamias or unblanched almonds, roughly chopped
1 cup [40g] bran flakes
  1. Preheat oven to moderate [180°C].
  2. Gently warm butter and milk until butter melts.
  3. Combine flours, baking powder and bi carb in a medium-sized bowl and mix well.
  4. Add sugar, ginger, dried fruit, nuts and bran flakes, mix well.
  5. Add melted butter mixture, mix to a soft dough, mixing lightly to thoroughly combine all ingredients.
  6. Divide mixture into 24 even portions, [about size of a medium walnut], form into balls and place onto a non stick baking paper lined baking tray about 6mm a part, as they will spread. Press down gently.
  7. Bake in preheated oven for 15 to 18 minutes turning tray around if necessary half way through baking, until golden brown in colour.
  8. Remove from oven, cool on tray on a wire rack for about 10 minutes then transfer to wire cake rack to finish cooling.

Immediately cooled, store in airtight container.


Helpful Notes: 

A standard Australian Metric 250ml cup & 20mL tablespoon measuring sets are used

New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons