Much to the pleasure of the small child, my hips and His Lordship I’ve been working on my ginger biscuit recipe and I think it’s ready to be released to the world:
For this hobby you will need:
- 12oz Plain flour
- 4 1/2 oz unsalted butter (at room temp)
- 6oz soft brown sugar
- 1 tsp Bicarb. of Soda
- 1 tsp cinnamon
- 4 tsp of ground ginger
- 4 tbsp golden syrup
- 1 egg
- A food processor
- Preheat your oven to 180*C (160*C fan oven)
- sift the flour, bicarb, ginger, cinnamon into a bowl and then transfer into the foot processor
- cube the butter and add to the dry goods.
- blend until the mix looks like breadcrumbs.
- stir in the brown sugar with a wooden spoon.
- in a separate bowl beat the egg and golden syrup together and add this to everything else in the food processor.
- mix until it clumps together.
- tip out onto a lightly floured surface and knead it together.
- transfer this onto cling film, wrap and leave to chill in the fridge for about 30 minutes. (leaving it longer doesn’t seem to affect it, but you want to get the butter nice and cold again as it’s easier to work the dough).
- roll out to about 0.5cm thick with a lightly floured rolling pin. (I split it into smaller pieces to make it easer to roll out. this amount of dough I’d split into three).
- cut out and put onto a baking tray that has been lined with greaseproof paper. Don’t put them too close together as there will be a bit of spread as they cook.
- bake for 12-15 minutes until lightly golden-brown.
- remove from the oven and leave to cool on the baking tray for 10 minutes before transferring to a wire rack to cool fully.
- (if required you can ice them).
- otherwise make a nice cuppa and enjoy!
We’ve made these quite spicy, if it just too gingery for you then reduce the amount of ground ginger in the recipe.