Ingredients
- 200 g plain flour
- 1 tablespoon dry ginger
- 1/2 teaspoon baking soda (bicarb)
- 115 g Butter
- 115 g raw sugar
- 30 g golden syrup
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I'm cooking this todayRecipe's preparation
Place flour, ginger and baking soda in bowl and mix on speed 3 for 10 seconds. Set aside.
Place raw sugar in bowl and grind for 3 seconds on speed 9 to make castor sugar.
Add butter and golden syrup to sugar and cream on speed 6 for 1 minute. Scrape down sides with spatula if necessary.
Add flour mix. Beat on speed 4 for 30 seconds or until mixed.
Roll teaspoon of mix into a ball and flatten with your hand or a fork. Bake in 170' preheated oven for 12-15 minutes.
Cookies will harden on cooling.
Tip
Adding extra golden syrup will give you extra crunch.
After flattening the biscuits, you could roll them in castor sugar before baking.
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Recipe is created forTM 31
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Comments
These are perfect, thanks so much for sharing. I used 2.5 times the ginger and they have such a lovely gingery punch! Also used coconut sugar instead of raw sugar which worked well.
akaneddy: Hey there. Do you use raw sugar as in the brown crystal like raw sugar? Or normal white sugar - it's confused me by saying raw sugar but then saying blend to make caster sugar... thanks in advance. 🥰
Dobbie1961: Hey there. Do you use raw sugar as in the brown crystal like raw sugar? Or normal white sugar - it's confused me by saying raw sugar but then saying blend to make caster sugar... thanks in advance. 🥰
Hey everyone. Do you use raw sugar as in the brown crystal like raw sugar? Or normal white sugar - it's confused me by saying raw sugar but then saying blend to make caster sugar... thanks in advance. 🥰
I've been using this recipe for over 5 years. I roll the dough into a log about 4cm thick, freeze and allow to defrost enough to allow me to cut into discs about 5mm thick. I've also cooked them and frozen after cooking and both are successful. I thought everyone would be sick of them by now, but I'm hearing the opposite - they're a standard inclusion in my Christmas hampers. Thanks so much for an absolute winner of a recipe!
Thank you for this wonderful and simple recipe.
Made it today, added the extra tablespoon of ginger powder as many suggested, definitely will make again. They ended up crispy on the edges and soft in the centre...perfect.
Great recipe. I agree 2 T ginger is perfect!
Fabulous recipe, thank you!
I made the following changes:
- 40g golden syrup
- 60 g coconut sugar
-35g ground ginger - this made them ridic gingery, just how we like them!
Rolled some of them out to about 5 mm thick and they were perfect after 15 minutes on low tray.
Really yummy and easy to make biscuits!
After reading comments, I ended up using 2T of dry ginger in my recipe - I think 1T will not be enough. I will try 3T next time to compare, but 2T should be the minimum for ginger biscuits, I think. (EDIT: I have now tried it with 3T and the vote from myself and the kids is that 2T is best. 3T is just that little bit too "gingerful" (!) and the biscuits seem a bit drier.)
I will also make a double batch of these, as they are very moreish!
After baking, I keep some in a glass sealed jar and the rest go in the freezer for storage, to grab out whenever we are running low in the glass jar.
Rolling them in exactly 1 teaspoon portion sizes meant I ended up with 50 biscuits, which works out to 48 calories per biscuit.
Loved this. I too added an extra heaped tablespoon of Ginger. And because I was silly enough to pour the Golden Syrup from the container into the bowl, I ended up with 50g. But I would now do that next time on purpose, as they have turned out really delicious. Thanks for the great recipe.
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