Verdict's in, y'all. Testing was scientific, comprehensive, and controlled with the use of an American who had never tasted gingernuts of any kind.
|
|
NSW / ACT |
QLD |
VIC / TAS |
SA |
|
Diameter |
5.1cm |
5.5cm |
5.2cm |
5.3cm |
|
Height |
0.8cm |
0.6cm |
0.7cm |
0.8cm |
|
Colour |
Light |
Dark |
Medium |
Medium |
|
Sheen |
|
Sparkly
with sugar granules |
Smooth,
oily sheen |
|
|
Texture |
Dense and
hard like glass. Cannot bite with incisors; a molar biscuit. |
Dry, snaps
easily, crumbly. |
Tough |
Tough |
|
Smell |
Tree:
“like a vanilla wafer” |
Earthy |
Mild,
gingery |
Curgmudge:
“like gingerbread” |
|
Taste |
Nice
flavour, the most ‘cake-like’ of the four. Tastes of fresh ginger rather than
dry. |
“Like
Dettol or disinfectant.” “What it
lacks in hardness it makes up in aggression.” Strong
aftertaste. |
Pleasantly
sharp start and buttery finish. |
Mild
ginger flavour, almost a minty, fresh taste. Rich, well-rounded finish. |
|
Summary |
“Playful,
like a baby polar bear.” “Should
carry a warning tod ip in milk before eating.” |
Odd. A bit like
Swedish ginger thins but not as good. Or as thin. |
“Good
second fiddle.” |
“What
you’d expect from a state of free settlers with a Barossa pedigree that
haven’t been through the hardships, |
|
Ranking |
Third |
LOSER – “a
shitty biscuit” |
Close
second |
WINNER |
But we weren't the only ones. We packaged up gingernuts and sent them to three sets of other testers. Here's some additional data:
| | Qld | Vic | SA | NSW |
| Color and Shape | Too thin | Pale but good shape | Perfect | Pasty |
| Size | Good for ginger ripplie cakes, larger and thinner | Good | Good | Fat, bad vibes |
| Texture | Too dry and powdery | Crunchy | Little crunchier than Vic but still good | No ginger |
| Smell | Good | Good | Good | Shit smell, uncooked |
| Hardness | Too brittle | Good | Good | Very hard but good for bush walking |
| Taste | Foul burnt shit | Very good | Very good | Too hard, uncooked and no ginger |
