Crunchy or chewy, these ginger biscuits are easy to make and quick to cook
Who doesn’t love ginger biscuits? Especially if they’re easy to make. These are perfect for dunking or just eating. They can be crunchy or chewy in the middle (my favourite). It just depends on how long you cook them.
I’ve always loved ginger biscuits but it’s been something I don’t make much because my mother often makes them – and this recipe does make a lot (about 50) so there are always plenty spare for me to take home. But when she moved house and stopped baking while her kitchen was being replaced, I started to make them a bit more often.
How hot is your ground ginger?
I like to taste the ginger in Ginger Biscuits, so I use more ginger in than the original recipe – but you could certainly use more than I have. Try out the 20ml I suggest and see if you want a bit more.
I had a spell of buying spices in large quantities, but the truth is that I don’t use them quickly enough. If your ginger is past its best-before-date you will need to add a bit extra as it does lose its flavour quickly. (If it’s years past, you need to replace it!) Other spices don’t age so badly, so you have more leeway.
So really those small packets of ginger are the right size unless you use it every week. Of course, you might want to make ginger biscuits every week once you’ve tried them – they really are simple and delicious.
How will I eat 50 biscuits?
You don’t need much dough for each biscuit. Bear in mind that you are making 48-50 and the size will be right. You can always eat two (or three) at a time, but in fact, they keep well in an airtight tin. Mum often keeps hers for weeks because she forgets she’s got them. I don’t know how she does that!
If you like this…
…Why don’t you try:
- 100 g butter
- 75 g golden syrup
- 100 g caster sugar
- 100 g demerara sugar
- 300 g self-raising flour
- 1 teaspoon bicarbonate of soda (5ml)
- 4 teaspoons ground ginger – see note (20ml)
- 1 egg
- Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
- Lightly grease 3 baking trays or line with silicone baking mats or magic liner (both ungreased)
- Weigh the flour, caster sugar, demerara sugar, bicarbonate of soda, and ginger into a large bowl and mix them together
- Beat the egg in a small bowl or cup
- Weigh the butter and golden syrup into a large saucepan
For the Ginger Biscuits
- Put the saucepan on a LOW heat until the butter has melted
- Add the butter mixture to the dry ingredients along with the egg. Mix together thoroughly.The dough will be dryish and you may need to finish mixing it with your hands
- Roll into balls the size of a walnut and place on the baking trays, allowing room for them to spread
- Bake for:15-16 minutes if you like a soft centre18-20 minutes if you want crunchy biscuits
- Leave to cool on a wire rack.
Everyday Cooks Tips:
- These biscuits are very gingery, but not hot. Add more ginger for a hotter taste
- Ginger biscuits will keep for at least two weeks in an air-tight container