Christmas Recipe - The Best Ginger Biscuits!

If you’re looking for something tasty to enjoy, why not try making some Christmassy ginger biscuits? They are perfect served with a hot drink or a treat anytime!

Our hospitality and professional cookery lecturer Raymond Smith has shared his ginger biscuit recipe. Let us know if you make them and how you get on!

Makes 15 * 7 cm

Ingredients:                                                                                                                        

  • 350g plain flour                                                                                        
  • 5g bicarbonate of soda                                                       
  • 7.5g ground ginger
  • 2.5g allspice (1/2 teaspoon)                                            
  • 150g soft brown sugar                                                                      
  • 100g salted butter, diced                                                                
  • 80g golden syrup
  • 1 egg medium                                                                          

Method:

  • Preheat the oven to 160°C before you begin making your biscuits.
  • Sift the flour, baking powder and ginger into a mixing bowl. Add the sugar and mix well.
  • Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
  • Crack the egg, check for shell, whisk then add with syrup to bind
  • When all the butter is evenly mixed in, make a well in the centre and add the syrup and egg mixture and bring it all together.
  • Line a tray with greased greaseproof paper 
  • Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Roll out immediately, between cling film or wax paper.
  • Cover and chill until ready to use.
  • Cut your biscuits using biscuit cutters into your desired shape and evenly place onto baking trays (make sure these are lined).
  • Bake for 15-20 minutes. 
  • When the biscuits are evenly cooked and just beginning to turn a golden colour, remove the trays from the oven and transfer the whole sheet of biscuits to a cooling rack.
  • Leave to totally cool before storing or icing as the icing will melt.

 

NB - Cooking at a lower temperature for longer produces a drier crisper biscuit.

Get baking!

Ray