Ginger Biscuits Recipe
These ginger biscuits are the perfect way to enjoy a little bit of spice in your life. They're easy to make and have a wonderful aroma that will fill your kitchen with warmth.
Servings: 30
Calories: 70kcal
Ingredients
- 250 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger or more to taste
- 80 g butter or margarine
- 1 tbsp fresh root ginger grated (optional)
- 4 tbsp golden syrup*
- 100 g light brown sugar
- 2 tbsp milk
Instructions
- In a bowl sift the flour and mix with the bicarbonate of soda and ground ginger.
- Add the butter or margarine and rub it in. It's important that the butter is soft enough to rub into the flour.
- Mix in the golden syrup, sugar, milk and grated fresh root ginger (if you are using it). Form it into a dough, lightly kneading it.
- Roll the dough into a cylinder shape about 4cm in diameter and wrap it in cling film. Place it in the fridge for at least 1 hour (and up to 3 days).
- Preheat the oven to 190C/170C fan/gas mark 5.
- Remove from the fridge and cut with a sharp knife into slices about 5mm thick. Lay each one on a greased or lined baking sheet (you will need to use 2). Leave enough space in between each one to allow for spreading.
- Cook for 10 to 15 minutes. If you prefer softer, chewier biscuits remove them at 10 minutes. The biscuits might seem a little soft when you first take them out out of the oven but they will soon harden up as they cool down.
- Leave them to cool in the baking tray for a few minutes before transferring to a wire rack to cool.
Notes
* Golden Syrup - substitute with honey if you don't have any syrup.
Ginger - you can add more or less ginger depending on your tastes. I find the combination 1 tbsp of ground ginger and 1 tbsp of fresh root ginger (grated) to be perfect but feel free to adjust accordingly.
Nutrition
Serving: 1 | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 120mg | Sugar: 4g
