Lockdown Recipe: Proper Ginger Biscuits
By Liz Turner, Director
You just cannot beat a Proper Ginger Biscuit! This recipe uses simple store cupboard ingredients and is so simple and quick to make.
- 75g unsalted butter
- 50g golden syrup
- 250g self-raising white flour
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 125g caster sugar
- 1 medium egg, beaten
- 1 piece medium stem ginger in syrup, drained and finely chopped
- Preheat the oven to 170 degrees/gas mark 3/fan 160 degrees.
- Place the butter and golden syrup into a small saucepan and gently melt over a low heat. Pour into a cook mixing bowl.
- Lightly grease a baking sheet with butter.
- Sift the flour, ground ginger and bicarbonate of soda together into the bowl. Add the remaining ingredients and mix with a wooden spoon until thoroughly combined.
- Divide the dough in half, putting one portion aside. Using your hands, roll the remaining dough into nine walnut-sized balls. Place on the baking sheet spacing them well apart enough to allow for them to spread during cooking.
- Bake towards the top of the oven for about 12-15 minutes until golden brown. Leave on the sheet for a couple of minutes and transfer to a wire rack to cool completely.
- When the biscuits are completely cool, store in an airtight container.
- The remaining dough can be stored in the fridge for a few days or in the freezer for up to a month. Or you can quickly wash and re-grease the baking sheet and bake the other half while the oven is still hot!