2) In a different mixing bowl, add the sugar, brown sugar and butter. With an electric mixer, beat until fluffy, about 2 minutes. Add the eggs 1 at a time until well incorporated. Scrape the bottom of the mixing bowl with a rubber spatula, add the vanilla essence and the crystallized ginger and mix well.
3) Once the wet ingredients are incorporated, add the flour mixture in batches. Mix until the dough begins to form into a ball.
4) Using an ice cream scoop, place scoops of dough onto 2 greaseproof paper-lined sheet tins about 2cm apart. Press the scoops flat with the back of a spoon. Bake for 12 to 13 minutes. When the biscuits are done, transfer them to a wire rack to cool.