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Crisp Ginger Biscuits


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Ingredients

30 piece(s)

Crisp Ginger Biscuits

  • 300 g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon mixed spice
  • 220 g brown sugar
  • 125 g Butter, chopped
  • 60 g Boiling water
  • 1 tablespoon golden syrup, (~40g)
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Recipe's preparation

  1. Preheat oven to 170-180 degrees C and line 3 baking trays with paper
  2. Place flour, bicarbonate of soda, ground ginger and mixed spice in TM bowl, and mix 5 seconds speed 5
  3. Add in brown sugar and mix another 5 seconds speed 5. Scrape down sides of bowl
  4. Add chopped butter into bowl and crumb into mixture by mixing on turbo for 1 second bursts three times
  5. With measuring cup in place in the lid of the bowl, measure boiling water into cup and add golden syrup to the water - this should take the liquid almost to the top of the mixing cup. Give a small stir to combine slightly.
  6. Keep lid closed and set to knead for 2 minutes. Pour measuring cup contents into the bowl with the blades moving. The resulting dough is quite soft - that is normal
  7. Roll ~2 tspns of mixture into balls and place on baking tray leaving at least 5 cm between each biscuit for spreading. I usually place no more than 12 on a single tray as they always spread more than you expect. Press each ball down slightly to flatten
  8. Bake 15 minutes, swapping trays around halfway through cooking. Cool for 10 minutes on trays before transferring to a wire rack to cool completely. Firm up a lot more on cooling completely
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I experimented with gf flour..they spread more,but...

    Submitted by 4422sharon on 8. July 2017 - 12:35.

    SmileI experimented with gf flour..they spread more,but the outcome was a beautiful thin crisp tasty biscuit...will absolutely make again ... thanks

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  • Not ginger-y enough for us Dough is oily enough...

    Submitted by JammyJam on 25. June 2017 - 19:41.

    Not ginger-y enough for us. Dough is oily enough that it doesn't stick to your hands while rolling, which is awesome.

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  • These are great and the kids loved them Thanks

    Submitted by Harveymint on 12. June 2017 - 19:43.

    These are great and the kids loved them. Thanks!

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  • Fantastic recipe thank you very tasty

    Submitted by casandra on 4. June 2017 - 19:24.

    Fantastic recipe thank you, very tasty

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