Ginger Biscuits Recipe

It’s impossible to eat just one of these rather delish, moreish biscuits from my childhood! Especially ‘dunked’ in a good old British cuppa! A few days ago when I fancied something to do, I had a go at baking these ginger biscuits and thought I would share with you how I made them for this months bake! If you’ve run out of biscuits in the house and fancy something to grab for a snack, these crumbly but soft in the middle biscuits with a kick of ginger that are super quick and easy to make are perfect! These also don’t require much skill or need any fancy ingredients to make so anyone can have a go at baking them!

 Prep time: 15 minutes

Cooking time: 15-20 minutes 

Ingredients: 

• 350g Self raising flour
• Salt
• 200g Caster sugar
• 1 tablespoon Ground ginger
• 1 teaspoon Bicarbonate of soda
• 115g Butter
• 86g Golden syrup (or honey)
• 1 Large egg

Method:

1. Preheat the oven to 170 degrees. 325 degrees fan, gas mark 3.
2. Put the flour into a bowl with a pinch of salt, the sugar, ginger and bicarbonate of soda.
3. Heat the butter and syrup in a saucepan until the butter has melted.
4. Put aside the melted butter and syrup to cool until warm, then pour on to the dry ingredients in the mixing bowl. Add the egg and mix thoroughly to form a dough then roll the dough into about 30 walnut sized balls. I used an ice-cream scoop to make sure they were all the same size. Also, don’t worry if your dough is a bit crumbly!
5. Place these apart on baking trays and flatten down each one slightly to make them a bit bigger.
6. Put the baking trays in the oven and bake for 15-20 minutes until golden brown.
7. Remove from the oven and leave the biscuits to cool on the trays. Then move them to a wire cooling rack to cool completely and voila!

Thank you so much for reading as always and I hope you enjoyed seeing how to bake these classic ginger biscuits! Make sure to let me know if you have a go at baking them yourself as I’d love to see your creations, and if you do…enjoy!!

Much Love, Amelia xx

*this recipe is from the ‘What’s for dinner?’ cookbook by Romilla Arber 

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