A super easy traditional Ginger Biscuit recipe. Perfect with a cup of tea or added to your favourite dessert.
(As a side note, I have found that these are also a great gift for a friend or family member who is suffering from morning sickness, as ginger is a great remedy for nausea)
Ginger Biscuits
A super easy traditional Ginger Biscuit recipe. Perfect with a cup of tea or added to your favourite dessert.
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Ingredients
- 100 Grams Unsalted Butter
- 1¼ Cups Brown Sugar
- ½ Cup Golden Syrup
- 2 Eggs
- 2½ Cups All-Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Creme of tartar
- 1½ Tbsp Ground Ginger
- ¼ tsp Salt
Instructions
- Melt the butter and set aside to cool a little
- To a large mixing bowl add the butter, sugar, syrup and eggs and mix until just incorporated
- Sift the flour, baking soda, creme of tartar, ginger and salt and add to the wet ingredients
- Mix the ingredients together, cover and refrigerate for an hour or two
- Preheat the oven to 180°C and line two baking trays with baking paper or silicone baking mats
- Roll the dough into small balls (I use a teaspoon measure to get the same size balls) and arrange on the baking trays with space in between*. Push down with a fork or fingers and ensure there is enough space between the biscuits for them to expand a little
- Bake for around 10 – 12 minutes (depending on the size) or until they are golden but no longer shiny/wet and start to crack on top. Leave to cool on the baking tray for around 5 minutes, then move to a wire cooling rack to cool completely. They will still be a little soft at first but will crisp up further as they cool so don't overbake them
Notes
*For a traditional touch to these biscuits, feel free to roll the dough balls in white granular sugar before placing on the baking trays and pushing down. This will add extra crunch. I prefer mine without though as I find them sweet enough.
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