Ginger biscuits - recipe

Ginger biscuits

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  1. 1

    Preheat the oven at 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.

  2. 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. 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. 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. 5

    Bake for 12-13 minutes until golden brown.

  6. 6

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

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