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
- 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
- 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.