Parmesan-Pine Nut Biscuits. October 31, 2006. Makes twelve to fourteen 2-inch biscuits. These are made with white whole-wheat flour, which has a milder flavor than its tan cousin.

There’s something magical about the combination of creamy white chocolate and buttery macadamia nuts. These cookies ar ...

Cream the butter, sugar, egg and vanilla essence in an electric mixer. Add flour and nuts and mix with a spoon until even consistency. Place the mixture in the fridge for 1/2 an hour.

“The Ginger Nut started long ago back in the 1960s, when we used to have different bakeries in different states each make a Ginger Nut biscuit that their locals loved.

Fans of Ginger Nut biscuits in NSW can expect a hearty packet of 19, those in SA and WA will find 22 in their packets, Victorians are given 28 each and Queensland biscuit lovers are blessed with ...

Long before a certain chocolate-covered wafer biscuit became indelibly linked to the term "take a break", for most of us the favourite nibble at mid-morning and afternoon tea-breaks was ginger-nut ...

Ginger nut biscuits don't have any holes, on the other hand, as they are designed to have a 'snap' when you bend them Credit: Alamy. This explanation also explains why other biscuits, such as ...

NSW/ACT: This Ginger Nut is the thickest and hardest, and the best for dunking in a cup of tea. QLD: Thin, sweet and darker in colour — more like a gingerbread-style biscuit.

The biscuits differ in taste, size and texture, but why? Taste.com.au investigates… Why is the Ginger Nut recipe different in each state? Back in the 1960s, a few biscuit companies across ...