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Biscuits

Ginger Biscuits

You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it!

Makes 16

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 16

  • 50g
    Butter
  • 1 tbsp
    Golden syrup
  • 175g
    Self-raising flour
  • 1 tbsp
    Ground ginger
  • 75g
    Crystallised ginger, finely chopped
  • 1 tsp
    Bicarbonate of soda
  • 50g
    Demerara sugar
  • 50g
    Light muscovado sugar
  • 1
    Egg, beaten

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 160°C/Fan 140°C/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.
  2. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
  3. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.
  4. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.

Notes

These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted.