Ginger biscuits
Crunchy golden-syrup ginger biscuits. Makes 70
Classic crunchy ginger biscuits made with golden syrup and plenty of ground ginger. Good for dunking in tea, and they keep for weeks in an air-tight tin.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 23
Ingredients
- 9 oz butter
- 9 oz golden syrup
- ¼ cup milk¼ cup, cold
- 1 ⅛ lb plain flour
- 3 ½ oz icing sugar
- 8 tsp ground ginger8–9 tsp, to taste
- 1 tsp bicarbonate of soda
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Method
0/5 doneStep 1: Melt the 9 oz butter and 9 oz golden syrup together over a low heat.
5 minStep 2: Remove from the heat and add the cold ¼ cup milk. Mix thoroughly and leave to cool.
Step 3: Add the 1 ⅛ lb plain flour, 3 ½ oz icing sugar, 8 tsp ground ginger and 1 tsp bicarbonate of soda and knead into a soft dough. Heat the oven to 350°F (325°F fan).
Step 4: Roll into 70 small balls. Place them 2 cm apart on lined baking trays and flatten them.
Step 5: Bake for 12–15 minutes until golden brown. Cool on wire racks.
15 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 30 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ginger biscuits take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 23 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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Perfect for:Tea-time