These cookies are adapted from the coffee snaps recipe. They're not gingernuts, but gingery.

125g butter, softened
1 cup (275g) firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour
3 teaspoons powdered ginger
walnut halves

Preheat oven to 180°C (350° F). Line cookie/oven tray with baking paper.
In a bowl, beat butter, sugar and vanilla extract until pale and fluffy.
Add egg and beat until just combined.
Stir in sifted flours and ginger.

Plop rounded teaspoons of mixture onto the tray about 3cm apart.
Press half a walnut onto the top of each. Bake for 12 min. The cookies will spread out nicely. Cool on a wire rack. Makes about 40 cookies approx 5-6cm in diameter.