If you’re at a loss what to do today, there’s nothing better than whiling away an hour in the kitchen on a dull and blustery day – and you end up with a home-made sweet treat to eat!
These ginger biscuits are a family favourite in our house – I’ve been baking them for over 25 years now. With a good snap and crunchy texture, they’re great with a cup of tea or coffee as a mid-morning snack, and are robust enough to stand up to a good dunking if you’re that way inclined. They’re easy to make, although if the kids are helping you, do be aware that the butter and syrup will be hot.
We like these with a generous amount of spicy ginger, so do cut back if you’d like them a little milder. The light muscovado sugar gives them a lovely caramel flavour, but if you’ve not got any, demerara, granulated or caster sugar all work just as well.
- 225 g self-raising flour
- 110 g light muscovado sugar
- 10 g ground ginger (approx. 3 tsp)
- 1 tsp bicarbonate of soda
- 110 g cold butter (chopped into small chunks)
- 3 ½ tbsps slightly warmed golden syrup
- Preheat the oven to 180°C / gas mark 4 / fan oven 160°C.
- Line two baking trays with baking parchment or silicone mats.
- Place the flour in a bowl with the ginger and bicarbonate of soda and mix together.
- Place the butter, sugar and golden syrup in a jug, and heat in the microwave for 30 seconds on medium until liquid (do not allow the mixture to boil). Alternatively, melt together in a saucepan over a gentle heat.
- Add the butter, sugar and warmed syrup to the dry ingredients in the bowl and stir until the mixture comes together as a dough.
- Tip the dough onto a chopping board and shape into a log with your hands.
- Divide the dough into 16 pieces with a knife and roll each piece into a ball, around the size of a walnut – if you prefer smaller biscuits, divide the dough into 24.
- Place the balls on the baking tray, making sure there’s plenty of space between them as the biscuits will spread when baking.
- Place the trays in the oven to bake for 10–12 minutes until golden
- Remove from the oven. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool further. The cookies will harden as they cool.
- Remove from the oven when golden brown
- Enjoy with a cup of tea!