Pearl Dale's ginger biscuits
Average rating:
It's so easy to make delicious homemade ginger biscuits - and you can always adjust the ginger and sugar to taste.
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Makes: 60
Ingredients
Pearl suggests freezing half the batch of biscuits for a week or two to keep them fresh
- 110g butter
- 110g sugar
- 2 dessertspoon syrup
- 2 dessertspoon malt
- 2tsp ginger
- 225g self-raising flour
- 1tsp bicarbonate of soda
Method
- Cream together the butter and the sugar.
- Beat in the syrup, mat and ginger then stir in the flour and bicarbonate.
- Roll into about 60 balls (around the size of large glass marbles) and tap a small piece of crystallized ginger on top.
- Bake in the oven at 150°C for about 20 mins and cool on rack before tucking in.
Pearl Dale, 72, Queensland, Australia
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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angel, posted 4 months ago
I thought the biscuits might be a bit bland, since the recipe is so simple, but they were lovely. Hm, I didn't get to freeze any as they didn't last long enough. I always half the sugar in any recipe, and will double the ginger next time as I am a ginger fiend. Thanks Pearl!
