Ginger snap

Northern European ginger nuts, also called ginger bread or brunkage in Danish (literally, 'brown cookie'), pepparkakor in Swedish, piparkakut in Finnish, piparkūkas in Latvian,^[6]piparkoogid in Estonian and pepperkaker in Norwegian (literally, 'pepper cakes'), are rolled quite thin (often under 3 mm (0.12 in) thick), and cut into shapes; they are smooth and are usually much thinner and hence crisper (and in some cases, more strongly flavoured) than most global varieties. Cloves, cinnamon and cardamom are important ingredients of these, and the actual ginger taste is not prominent. Allspice and cloves have been used to season ginger biscuits.^[7]

In 2009, McVitie's Ginger Nuts were listed as the tenth most popular biscuit in the UK to dunk into tea.^[8]

In Australia, produced since the 1900s,^[9]Arnott's Biscuits manufactures four different regional varieties of ginger nut to suit the tastes of people in different states.^[10] The darker and more bitter Queensland biscuit is 8.5 grams (0.30 oz) in weight and average about 6.5 millimetres (0.26 in) in thickness, compared to the lighter South Australia biscuit, which is heavier at 11.7 grams (0.41 oz) in weight, and average about 8.6 millimetres (0.34 in) in thickness.

Ginger nuts are the most sold biscuit in New Zealand, normally attributed to its tough texture which can withstand dunking into liquid. Leading biscuit manufacturer Griffin's estimates 60 million of these cookies are produced each year. This has become the title of a book, 60 Million Gingernuts, a chronicle of New Zealand records.^[11][12][13]

In Canada and the United States, the cookies are usually referred to as ginger snaps. Further, they are generally round drop cookies, usually between 1⁄8 and 1⁄4 inch (3–6 mm) thick, with noticeable cracks in the top surface.