Arnott’s reveals the truth behind why its Ginger Nut cookies taste different after fans noticed subtle texture changes between the Australian states
- Arnott’s Ginger Nut cookies are made from different recipes in every state
- The pantry staple varies in colour, texture, taste and packet size across Australia
- The NSW/ACT biscuits are harder while they are softer and sweeter in VIC/TAS
Much-loved confectionery brand Arnott’s has revealed its Ginger Nut cookie recipe changes in every state to keep fans of the product across Australia happy.
The pantry staple varies in colour, texture, taste and packet size across the country’s states and territories.
Arnott’s Ginger Nut cookies are made from different recipes across Australia
Arnott’s fans described the news jokingly as the ‘true 2020 conspiracy’ on Reddit.
The original recipes date back to 1906, and were produced by a series of biscuit companies across Australia.
Arnott’s later formed in the 1960s, taking the various bakeries and their recipes under their name.
While they wanted to adapt a uniform recipe nation-wide they realised it would be hard to change public sentiment.
So they kept each of the regional variations which are all baked out of the Arnott’s factory in Huntingwood in New South Wales.
Arnott’s Spokesperson Nicky Thomson said the changes are small but it makes a big difference for people who have become attached.
‘The ingredients list are actually really similar between the four different varieties; what changes is how long we bake them for and how much of each ingredient goes into different bakes,’ Ms Thomson told ABC News.
Biscuits are produced using four separate recipes and distributed to stores in the NSW/ACT, Queensland, Victoria/Tasmania, and South Australia/ Western Australia/Northern Territory
‘We often get phone calls and contact from people saying, “What have you done to the ginger nut? You’ve changed them and we’re not happy about it”.
‘It’s because they’ve either moved interstate or they’ve bought a pack while they were travelling interstate.’
In New South Wales the biscuits are the thickest and hardest, in contrast to the ginger nuts in Queensland which are thin, sweet and darker in colour.
In Tasmania and Victoria the biscuits are bigger, softer and sweeter, closest to the traditional recipe found overseas.
While ginger nuts from South South Australian/West Australian/Northern Territory version are similar in looks to the Victorian biscuit with added sweetness.
The news has divided social media.
A Queensland resident shows off the different Ginger nut biscuits sold in NSW (top) and Queensland (bottom)
‘Why do this to me Arnotts???’ one Reddit user wrote.
‘Some are soft and don’t survive dunking :(‘ another said.
But it also united biscuit lovers.
‘Ours are hard enough to chip your teeth. But I wouldn’t to change a thing about their flavour. I especially wouldn’t want them sweeter,’ a Victorian resident said.
‘I can verify. I have collected gingernuts from Vic, NSW, ACT and the NT and they are definitely different. NSW/ACT ones are by far the best. Super hard, less sweet and perfect for dipping in tea without falling apart,’ another wrote.