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Crunchy ginger biscuits

Crunchy ginger biscuits

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You'll love these delicious ginger treats and they'll go perfect with your afternoon cuppa. And if you're feeling adventurous, why not make them into ginger creams?

Prep time: 20 mins
Cooking time: 12 mins
(may need an extra 3 mins)
Total time: 32 mins
Skill level: Bit of effort
Costs: Mid-price

Make in advance

Ingredients

Turn these into ginger creams with FactoBrunt's ginger creams blog recipe.

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Unsalted butter 75g (3oz)
Soft dark brown sugar 75g (3oz)
Clear honey 75g (3oz)
Black treacle 50g (2oz)
Self-raising flour 225g (8oz)
Bicarbonate of soda 1 tsp
Ground ginger 1 tsp
Ground cinnamon 1 tsp
Crystallised stem ginger 50g (2oz), roughly chopped

Method

Preheat oven to 180ºC/350ºF/ gas 4. Using non-stick baking foil, line 2-3 large baking trays. Place butter, sugar, honey and treacle into a large saucepan and stir over a moderate heat until melted and smooth.
Sift flour, bicarbonate of soda, ginger and cinnamon into saucepan, add chopped ginger, mix well and then allow mixture to cool slightly.
Using a teaspoon, take a slightly rounded spoonful of biscuit mixture, roll it into a smooth ball and place it on a baking tray.
Repeat, spacing balls well apart, until mixture is used up (can be baked in several batches). Bake biscuits for 12-15 minutes until browned.
Remove from oven and leave to cool a little before transferring onto wire racks to cool completely. Store in an airtight container.

This recipe is taken from Dairy Diary 2008.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Your comments

Denbigh Gabbitas, posted 1 month ago

Well, just made my first batch and would suggest one or two modifications which I found preferable. First: add the melted sugar, butter, etc. mix to the flour in a (Kenwood with K-beater) mixer bowl. Second: Use plain flour with 2 tsp baking powder. Third: Use 2 tsp of powdered ginger Fourth: Put mixture in the fridge for a couple of hours before making the biscuits. I only had plain flour, so that was unavoidable, the others are just from my experience, I tasted the raw mixture and then added the extra spoonful. I hope these suggestions help a great recipe along.

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Katie Crichton, posted 1 year ago

I've just made these biscuits for the second time in three days. This time I've made twice as many they were so popular! Definitely going to try putting butter cream in the middle Dave, that's a fab idea.

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Dave, posted 1 year ago

I just made these (although I missed out the crystallised ginger) and made them into ginger creams by getting two and putting butter cream in the middle. They are incredible. The recipe's been printed and added to my recipe folder!

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sarah, posted 1 year ago

i just made some noe and the were absaloutly flaming beautiful xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx i am an amazing cook

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Louise, posted 1 year ago

Hi Just made these ginger biscuits, delicious, I just added a bit more ground ginger as had no crystillised ginger.Very moorish!!

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