Ginger biscuits - recipe

Ingredients

Recipe , Biscuits , Ginger

1

Preheat the oven at 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
2
Place the flour, bicarb, sugar and ginger in a mixing bowl and add the butter, cut into cubes.

For this step you'll need:
- 225g Self-raising white flour
- 1tsp Bicarbonate of soda
- 100g Unrefined light muscovado sugar
- 2tsp Ginger (ground)
- 125g Butter (unsalted)
3
Rub the butter into the flour until it makes a crumbly mixture then add the syrup and 50g of the crystallised ginger. Mix well until the mixture binds into a soft dough. Try adding 1/4 tsp cayenne pepper and a pinch of dried chilli flakes for a spicier biscuit if liked.

For this step you'll need:
- 100g Golden syrup
- 50g Crystallised ginger finely chopped
4
Roll into about 30 small balls and place well apart on the baking trays. Sprinkle with a remaining crystallised ginger and flatten slightly.

For this step you'll need:
- 25g Crystallised ginger finely chopped
5

Bake for 12-13 minutes until golden brown.
6

Allow to cool and harden on the baking tray for 10 minutes before cooling.

⇐ Gingerbread dough

Ginger and chilli cookies ⇒