Borders Dark Ginger Biscuits Recipes

CRISPY GINGER COOKIES

Steps:

• In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
• Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
• Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
• Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Place the remaining ½ cupgranulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

GINGER BISCUITS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
• Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
• Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

CRISPY GINGER BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
• Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

DARK CHOCOLATE GINGER BISCUITS RECIPE

Steps:

• Preheat the oven to 180C, Gas 4.
• Beat together all the ingredients, until a dough forms. Roll into 20 small balls and arrange on a baking tray. Chill for 10 mins.
• Bake for 15 mins, until cooked through. Cool on a wire rack.
• When cool dip into the dark chocolate and leave to set. Once set drizzle with the milk chocolate and leave to set again.

GRANDMA'S GINGER BISCUITS

Steps:

• Preheat the oven to 150C/fan 130C/gas 2.
• Melt the butter, and mix in the beaten egg. (margarine can be used instead of the butter, but they do lose some of the melt in the mouth quality).
• Mix together the dry ingredients, and then add the butter/egg mix. Make sure these mix thoroughly, it may be necessary to use your hands.
• Shape the resulting dough into small balls roughly 2cm across.
• Place WELL APPART on a thoroughly greased tray, (About 6 on an average sized tray) and bake for 20-25 mins. (If they are still a bit pale after this, turn the oven up a fraction to brown them slightly).
• Leave to cool completely on the tray.