Ginger Biscuits
An old-fashioned ginger biscuits recipe. Made by rubbing in butter and forming a dough with golden syrup. Perfect with a cuppa.
Nutrition Facts
43 kcalCalories
1 gProtein
7 gCarbs
2 gFat
Ingredients
Instructions
Pre-heat oven to moderate (170 degrees celsius, fan forced).
Sieve flour, bicarb soda and ginger together into a bowl.
Chop butter into cubes and rub into dry mixture.
Add sugar and stir through mixture.
Add enough of the golden syrup to bind the mixture together to form a dough. Add a little additional syrup if required.
Turn onto a lightly floured surface and roll out as thinly as possible.
Use a small round cutter (about 5cm diameter) to cut out biscuits.
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Reviews from the Original Source
The biscuits turned out beautifully, even though I used 'gluten free' mix so the recipe is very forgiving though I had to add a little more golden syrup.
A few hints -
- I rolled out between two sheets of baking paper so they were nice and thin. Top sheet then goes on the baking tray and the cut shapes moved onto it (about 1 cm apart) for cooking.
- I used a square cutter which made for efficient cutting, but it is IMPORTANT to move them apart for cooking so they have a smooth outline.
- I did try with the leftover pieces to roll out and score the piece into rectangles without moving but they cooked together. While still hot, I re-cut with a sharp knife on the score lines but they ended up a bit crumbly on the sides so not as pretty (but it was much faster!)
- I like ginger a lot and will probably try it with 2 teaspoons ginger next time - and there will definitely be a lot of next times - and perhaps with testing other spices just for fun.
- at 170 degrees in my oven they were done in five minutes, so watch carefully.
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