As the days are getting a little colder, these delicious ginger biscuits provide a warming hug to combat the stress of mounting uni work. With a crisp outside and a delightfully chewy centre, these are the taste of autumn days and home comforts. The recipe is super simple and the ingredients really easy to source. The addition of stem ginger really packs that extra punch of flavour that warms the cockles and adds a different textural element to this buttery biscuit. Happy baking!
85g Golden Syrup
200g Caster Sugar
350g Self Raising Flour
3tsp Ground Ginger
1tsp Bicarbonate of Soda
50g Stem Ginger (Optional)
- First preheat the oven to 170°C. Grease and line two baking sheets with baking parchment or greaseproof paper.
- In a saucepan, melt down the golden syrup and the butter to form gooey, syrupy goodness. Remove from the heat once the butter has completely melted and allow the mixture to cool slightly.
- Add the egg to the butter/syrup combo and mix thoroughly to ensure the ingredients are well combined. Make sure you stir rapidly because the warm mix could begin to cook the egg.
- Add the sugar, stem ginger, flour, ground ginger and bicarbonate of soda and stir all the ingredients together to form the dough. It should be quite a wet, shiny dough.
- Tip the dough onto a chopping board and cut into 16 equal (ish) pieces. Roll each piece into a ball.
- Place the balls onto the baking sheets. Make sure that you give them plenty of room because they do tend to spread out considerably.
- Press down slightly on the balls with your palm to flatten them out. I don’t like to press too hard as I prefer a chewy biscuit but if you prefer more of a snap to your cookie, flatten them out a little more.
- Pop into the oven and bake for ten minutes. Don’t worry if they seem super soft when you take them out, as they’ll harden as they cool. Don’t be tempted to leave them in a little longer as you’ll lose that lovely chewiness that makes them so moreish.
- Remove them from the oven and transfer to a cooling rack. Enjoy your biscuits best by dunking them into a cup of Yorkshire Tea!
Image credit: Mollie Sivaram via Unsplash