TRADITIONAL GINGER BISCUIT RECIPE
This is a good old-fashioned, traditional ginger biscuit recipe for one of Britain's favorite biscuits; so delicious to eat.
Provided by Elaine Lemm
Categories Dessert
Time 3h10m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
- Using a whisk, slowly add beaten egg, a little at a time.
- Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
- Carefully stir flour mixture into butter, sugar, and egg mixture.
- Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
- When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
- Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
- Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
- In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
- Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.
Nutrition Facts : Calories 179 kcal, Carbohydrate 25 g, Cholesterol 28 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 22 mg, Sugar 14 g, Fat 8 g, ServingSize Depends on size (24 servings), UnsaturatedFat 0 g
GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GINGERNUT BISCUITS
A crisp and buttery gingernut biscuit that's ideal with a cuppa
Provided by anya19
Time 30m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
- Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
- Sift flour and ground ginger into sugar mixture and stir well.
- Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
- Remove from the oven and transfer to a waire rack to cool completely.
GINGERNUT BISCUITS
Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... divine which ever way you prefer them. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Pre heat oven to 350°F (180°C).
- Cream the butter and the sugar.
- Add the golden syrup and the dry ingredients.
- Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
- Bake at 350°F and 180°C for 15 minutes.
- Cool on a wire rack and keep in an airtight container once cold.
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GINGERNUTS - BAKING WITH GRANNY
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4.9/5 (17)Estimated Reading Time 3 minsServings 20
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a few baking sheets with a little butter and set aside.
- Add the butter/margarine and golden syrup to a small pan and gently warm over a low-medium heat, until just melted. Alternatively in a microwave-proof bowl, in short bursts in the microwave.
- In a large bowl, mix together the flour, ground ginger and sugar, before adding the melted butter/margarine and syrup. Mix well to create a sticky dough.
- Roll the dough into balls (about 1 tbp of dough per ball) and place onto your pre-greased baking sheets, with a reasonable amount of space between them - they do spread whilst baking.
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- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the butter, sugar, black treacle, and egg until combined. Add the dry ingredients, and fold in until completely combined.
- Roll the dough into 0.5oz balls (the dough will be very soft), and place them onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
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