Is there anything better than the firery flavour of a proper ginger biscuit? These ginger biscuits really pack a crunch and a punch.
These take 13 minutes to bake which is quicker than buying them from the shop! Put the kettle on and your feet up, it's time to enjoy a great classic biscuit.
Preheat the oven at 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
Step 2
Place the flour, bicarb, sugar and ginger in a mixing bowl and add the butter, cut into cubes.
Step 3
Rub the butter into the flour until it makes a crumbly mixture then add the syrup and 50g of the crystallised ginger. Mix well until the mixture binds into a soft dough. Try adding 1/4 tsp cayenne pepper and a pinch of dried chilli flakes for a spicier biscuit if liked.
Step 4
Roll into about 30 small balls and place well apart on the baking trays. Sprinkle with a remaining crystallised ginger and flatten slightly.
Step 5
Bake for 12-13 minutes until golden brown.
Step 6
Allow to cool and harden on the baking tray for 10 minutes before cooling.
If you love the flavour of ginger, why not try making our gingerbread dough? Look at what you can do with it in this short video.
Ingredients
MetricImperial
For the Biscuits
225gAllinson's Self-Raising White Flour
1 tspBicarbonate of soda
2 tspGinger (ground)
125gUnsalted butter (softened)
100gBillington's Unrefined Light Muscovado Sugar
100gSilver Spoon Golden Syrup
75gCrystallised ginger (finely chopped)
Utensils
Baking tray
Nutritional information per 18g serving
Energy 90cal
Fat 3.6g
of which Saturates 2.2g
Carbohydrates 14g
of which Sugars 8.1g
Protein 0.8g
Salt 0.19g
12 Baker Ratings
Great recipe best biscuits I've ever made
Love this?
So easy to make and even easier to eat, one of our favourite biscuits, so tasty and quick to make
