One taste of these biscuits will take you straight back to your childhood.

1 Preheat oven to 180C. Lightly grease 4 large baking sheets. Combine flour, ground ginger, bicarbonate of soda, ground cinnamon, ground cloves and salt in large bowl; mix well.
2 Beat butter and sugar in bowl with electric mixer set at medium until light and fluffy, about 1 minute. Lightly beat eggs and add to butter mixture. Add dark molasses and vinegar; beat well.
3 Gradually add flour mixture to molasses mixture; mix until stiff dough forms. Shape into 2.5 cm balls. Place dough balls about 3.5 cm apart on prepared baking sheets.
4 Bake gingernuts until the edges are slightly browned, about 10 minutes for chewy biscuits or 13 minutes for crisp biscuits. Cool on baking sheets until slightly firm.

Source: Easy Everyday Cooking (IMP)