RECIPE: Ginger Biscuits
Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook.
This classic biscuit recipe is really easy to make. Ideal as an edible gift and even better coated with dark chocolate to create a delicious home baked present.
Makes 20 – 25 biscuits
Prepare 25 mins
Bake in batches 10 – 12 mins
Total 40 – 50 mins
- 200g self raising flour
- 1/2 teaspoon Dorset Sea Salt finely ground
- 2 teaspoons ground ginger
- 2 teaspoons of mixed spice
- Generous grating of nutmeg
- 100g unsalted butter
- 100g golden caster sugar
- 2 tablespoons golden syrup*
Preheat conventional oven to 170 C or gas Mark 3.
Line two baking trays with silicon paper, bake-o-glide or baking parchment to cook the biscuits in batches.
In a food processor combine the flour, salt, sugar, spices and butter together. Or weigh the dry ingredients into a bowl and add the butter. Rub together using your finger tips so that the mixture begins to resemble fine crumbs.
Add the warmed syrup into the bowl of the food processor and continue to pulse so that the mix comes together to form a soft dough.
If you are making by hand, begin to use a wooden spoon or spatula to bring all the ingredients together.
Once you have formed a soft dough, if the mixture is overly sticky then place the bowl into the fridge for 10-20 minutes, so that it is easier to handle.
Divide the dough into equal pieces and roll each into a small ball.
Allowing plenty of space for the biscuits to spread, place the dough onto the lined baking tray and bake for approximately 12 – 15 minutes.
Once cooked, carefully transfer to a wire cooking rack and continue to bake the remaining biscuits in batches.
Store in an airtight tin when completely cold.
To bake in the AGA
Roasting oven – slide grid shelf to floor and insert a cold plain shelf on fourth runner. Reduce baking time to 8 – 10 minutes.
Baking oven – slide baking tray on to fourth runner.
Notes for Cooks
If you have an AGA gently warm the tin of golden syrup in the simmering plate, warming oven or on the back plate so that the contents are easier to pour. Alternatively, remove the lid and warm tin (with lid removed) in some hot water. Another trick is to lightly grease a tablespoon with sunflower oil and the syrup will be far easier to measure.
If time is short, divide the biscuit dough into four and use a little extra caster sugar to roll each piece into a sausage shape. Wrap in baking parchment and chill in the fridge. Slice into discs approximately the same thickness as a £1 coin. Bake as needed.
Wrap uncooked dough and store in the fridge for up to one week or freeze for three months.
Dip the baked ginger biscuits into dark chocolate and transfer to a sheet of baking parchment to set. Pack into a tin or box to gift.