- This recipe for ginger biscuits is easy to follow and makes biscuits that aren’t too sweet. They’re not as hard or fiery as a ginger nut and so good for children and older people too. You can add more ground ginger if you like to make them spicier.
300 g plain flour
1 tsp bicarbonate of soda
4 tsp ground ginger
100g soft margarine (or butter if you prefer)
160 g granulated brown/ demerera sugar
4 tablespoons golden syrup
1 large egg (beaten)
Preheat the oven to 180 degrees
Line two baking sheets with baking paper
Combine the flour, ground ginger and bicarb of soda in a large bowl.
Rub in the butter or margarine so it looks like breadcrumbs and then add in the sugar.
Add the beaten egg and the syrup and combine everything with your hands.
This is quite a dry dough so don’t worry. It will come together to look a bit like pastry.
Roll out the dough on a floured board or work-surface with a rolling pin (or wine bottle with a bit of flour on it). Aim for a thickness about 0.5cm and cut out shapes with cutters.
Place the biscuits on a sheet and bake in the oven for about 10 minutes.
Remove when they seem crispy on the outside but there’s still a bit of spring if you touch them. Cool on racks if you have them, but if not, gently slide off the baking paper and leave them to cool on the paper on your work-surface.
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