Why you should try ginger biscuits
Making your own Ginger Biscuits allows you to control the level of spice and sweetness in every bite. This recipe yields a firm texture that is ideal for those who prefer a crunchy biscuit over a soft cookie. They stay fresh for a long time when stored in an airtight container which makes them great for baking ahead. The simple method is easy to follow even for beginners who are new to baking.
How to cook ginger biscuits
Prepare dough: Cream the butter and sugar together in a large mixing bowl until the mixture is pale and fluffy. Beat in the egg and golden syrup until everything is well combined. Sift the flour, ground ginger and cinnamon into the bowl and stir to form a firm dough. Wrap the dough in cling film and let it rest in the fridge for thirty minutes.
Shape biscuits: Preheat your oven to 180C and line a large baking tray with non stick baking paper. Divide the chilled dough into twelve equal pieces and roll them into small round balls using your hands. Place the balls onto the prepared tray leaving enough space between them for the dough to spread. Gently press down on each ball with your palm to flatten them slightly.
Bake: Place the baking tray in the middle of the preheated oven and bake for fifteen minutes. The biscuits should turn a dark golden brown and start to smell very aromatic. Keep an eye on them towards the end of the cooking time to ensure they do not burn on the edges. Remove the tray from the oven once they look firm and evenly coloured.
Cool: Let the biscuits sit on the hot baking tray for five minutes to allow them to firm up properly. Carefully move them to a wire rack to cool down completely before serving. They will become much crispier as they reach room temperature. Enjoy your homemade ginger biscuits with your favourite hot drink or store them in a tin.
Extra tips for ginger biscuits
Ensure the butter is at room temperature before you start mixing to get a smooth consistency. Using fresh ground ginger will provide the best spice hit for your Ginger Biscuits. If you prefer a very snappy texture you can bake them for an extra two minutes but watch them closely. Do not skip the chilling stage as this prevents the dough from spreading too much in the oven. You can add a little bit of chopped crystallised ginger if you want extra bursts of heat throughout.
Make sure the oven is fully preheated before putting the tray inside to ensure an even bake. Always store the finished biscuits in a dry place to maintain their characteristic crunch.
You can also try these recipes:
mussels with cream and bacon,
pork belly with apples or
red duck curry.
