Last Thursday there was an excellent ginger biscuit recipe in the Guardian so I decided to give it a go. I made the dough on Thursday evening and then baked the actual biscuits on Friday morning before work. Unfortunately I seem to have neglected to take any photos of the finished biscuits, so you’ll just have to imagine them. The recipe was very easy to follow though and the end results were very tasty.
Makes approximately 25
250g of plain flour
½ a teaspoon of bicarbonate of soda
4 teaspoons of ground ginger
½ a teaspoon of ground cinnamon
½ a teaspoon of ground nutmeg
½ a teaspoon of ground allspice
125g of softened butter
150g of demerara sugar
80g of treacle (I didn’t have treacle to hand so I used syrup instead and that and it worked just fine.)
75g of crystallised ginger, finely chopped (I didn’t chop it, but simply left it in lumps and that worked rather nicely and gave the finished biscuits a bit of extra interest, texture-wise)
Sift the flour, bicarb and spices together in a bowl and stir to make sure that they are well combined.
Add the butter and rub in. Mix in the crystallised ginger.
Add the sugar and treacle and, using a mixer, mix well to form a dough.
Roll out on a lightly floured surface until about 1cm thick, then wrap in cling film and place in the fridge to chill for at least two hours. (or overnight as I did.)
Once the dough is chilled, preheat the oven to 140.
Cut the biscuits out (rerolling to use up all the dough) and place on a baking tray lined with greaseproof paper.
Bake in the oven for 25 minutes.
Allow to cool slightly on the baking tray before transferring to a wire rack to cool completely