ginger biscuits recipe
Makes 11 biscuits.
Cadence Preparation Time®: about 30 minutes.
More experienced bakers or people with better equipment could prepare this in much less time.
- Wooden spoon
- Metal tray
- Baking paper
- Some small spoons or forks nearby
- A plate to put dirty utensils on
- Butter or margarine (100 grams)
- Soft brown sugar (80 grams)
- Golden syrup (4 tablespoons)
- Ginger powder (2 teaspoons)
- Self-raising flour (220 grams)
- Baking soda (2 teaspoons)
what's a gram?
- Set the oven to 190°C.
- Add the 100 grams of butter, the 80 grams of sugar, and the 4 tablespoons of golden syrup to the saucepan.
- Put the saucepan with ingredients on the hob. Set the hob to very low heat. Stir the ingredients with a wooden spoon until they're all combined, but not too runny.
- Turn off the hob and move the saucepan off it.
- Add the 2 teaspoons of ginger powder, or more if you like ginger. 4 teaspoons would be pushing it, but hey, don't let me tell you what to do. You ginger addict. Once you've decided how much, mix it in.
- Add the 2 teaspoons of baking soda. Mix it in.
- If you are planning to use plain flour (instead of self-raising), add the 2 tsp baking powder and mix it in.
- Add the 220 grams of flour to the saucepan, slowly. Add a bit, then stir, and repeat until all of it is mixed in. If you add too much at once it might be tricky to mix in.
- If after adding most of the flour, the result feels firm and dry and impossible to add any more flour to, you can skip adding the rest of the flour.
- Do try to mix as much of the flour in as you can, though.
- Put baking paper on the tray.
- With your hands, pick out a golf ball sized piece of mixture and put it on the baking paper on the tray. Use a fork or spoon to flatten it slightly.
- Keep adding more pieces of mixture like that. Remember, they'll expand significantly in the oven, so space them apart!
- Once the tray is full, put it into the oven (on 190°C) for 8 minutes. If you want to leave the biscuits in longer, make sure that the bottom of them doesn't get burned. The bottom will cook faster than the top.
- Once you get the tray out, the biscuits will be floppy, so don't try to move them by hand. They'll hold together more after they cool down, which might take 15 minutes or so. After that time, carefully take them off the tray and put them on a plate. If you have more mixture left, repeat by putting it on the tray and baking it.
Now eat all of the biscuits, you deserve them.
The same information, but shorter. The first couple of times you make this recipe, I suggest you use the long instructions, since they fully explain each step, containing additional context, tricks that you may find helpful, and things to watch out for! Once you're familiar with the process, these short instructions may be a more useful quick reference of the recipe.
- Set the oven to 190°C.
- Melt 100 grams of butter, 80 grams of sugar, and 4 tablespoons of golden syrup.
- Add 2 (or more) teaspoons of ginger powder and 2 teaspoons of baking soda.
- Add 220 grams of flour, slowly.
- Form the biscuits.
- Bake for 8 minutes.