Ginger biscuits
Crunchy or chewy, these ginger biscuits are easy to make and quick to cook
Servings: 50
Ingredients
- 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
Equipment
Instructions
Preparation:
- 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.
Notes
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