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
- 350g Self raising flour
- 200g Caster sugar
- 1 tablespoon Ground ginger
- 1 teaspoon Bicarbonate of soda
- 115g Butter
- 86g Golden syrup (or honey)
- 1 Large egg
- Preheat the oven to 170 degrees. 325 degrees fan, gas mark 3.
- Put the flour into a bowl with a pinch of salt, the sugar, ginger and bicarbonate of soda.
- Heat the butter and syrup in a saucepan until the butter has melted.
- 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!
- Place these apart on baking trays and flatten down each one slightly to make them a bit bigger.
- Put the baking trays in the oven and bake for 15-20 minutes until golden brown.
- 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