Stem Ginger and Macadamia Nut Biscuits

I love biscuits. I also love ginger. My granny happens to share this love so I thought I’d have a go at making some stem ginger and macadamia nut biscuits for her birthday (and also pleased to hear they went down a treat). I found this recipe in Tina Bester’s book ‘Bake’ – a talented South African cook who owns the whimsical Queen of Tarts cafe in Cape Town. The blend of ginger, crunchy macadamia nuts and soft biscuit is heavenly. Perfect to wrap up as a gift or eat straight from the oven.

Here’s how: (serves 10-12)

  • 50g butter
  • 60g caster sugar
  • 60g dark brown sugar
  • 1 egg
  • 150g self-raising flour
  • 60g macadamia nuts (chopped roughly)
  • 3 stem ginger balls (the ones in jars of syrup)
  • 1 walnut-sized piece fresh ginger (grated)


  1. Pre-heat the oven to 180C (fan 160C)
  2. Beat together butter, sugar and egg
  3. Mix in flour, nuts and ginger until well blended
  4. Place a piece of baking paper on two baking trays
  5. Place tablespoons of mixture about 5cm apart on the baking paper
  6. Bake for 12-15 minutes until lightly golden

Tina says they are also great for dunking in milk. Yum!

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