Ginger Biscuits
Ginger Biscuits
Ingredients
- 400 g plain flour
- 200 g soft brown sugar
- 200 g unsalted butter
- 2 tablespoons milk powder, optional
- 200 g golden syrup
- 2 large eggs
- 1 pinch salt
- 1 teaspoon vanilla
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 2 teaspoons ginger powder
- 1 pinch flaky salt, for sprinkling, as needed
- 1 handful chocolate chips, optional
- 1 handful crystallised ginger, chopped, optional
Instructions
- 1
In a saucepan, melt the unsalted butter. If using, add the milk powder and continue to cook until the butter becomes nutty and brown, stirring occasionally.
⏱️ 5 min
- 2
Remove the saucepan from the heat. Stir in the golden syrup and vanilla until well combined with the butter mixture.
⏱️ 2 min
- 3
In a large bowl, combine all the dry ingredients: plain flour, brown sugar, pinch of salt, bicarb soda, baking powder, and ginger powder. Mix them thoroughly to ensure even distribution.
⏱️ 3 min
- 4
Pour the warm butter and syrup mixture into the dry ingredients. Stir thoroughly with a spoon or spatula until a soft dough forms.
⏱️ 5 min
- 5
If using, fold in any optional additions like chocolate chips or chopped crystallised ginger.
⏱️ 2 min
- 6
Using a small cookie scoop or a tablespoon, portion the dough into balls. Place these dough balls onto a plate or tray.
⏱️ 3 min
- 7
Chill the dough balls in the refrigerator for at least 30 minutes, or until they are firm enough to handle easily.
⏱️ 30 min
- 8
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 180
- 9
Once the dough is firm, take each ball and roll it between the palms of your hands to create smooth, uniform balls. Place them onto the prepared baking sheets, spacing them out, about five biscuits per sheet.
⏱️ 5 min
- 10
Sprinkle a pinch of flaky salt over each biscuit for added flavor and texture.
⏱️ 1 min
- 11
Bake in the preheated oven for 10 minutes. For a crisper biscuit, you can bake for a minute or two longer, but keep a close eye on them to prevent burning. The biscuits will be soft when they come out of the oven but will firm up as they cool.
⏱️ 10 min•🌡️ 180
- 12
Allow the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Biscuits
- 400 g plain flour
- 200 g soft brown sugar
- 200 g unsalted butter
- 2 tablespoons milk powder, optional
- 200 g golden syrup
- 2 large eggs
- 1 pinch salt
- 1 teaspoon vanilla
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 2 teaspoons ginger powder
- 1 pinch flaky salt, for sprinkling, as needed
- 1 handful chocolate chips, optional
- 1 handful crystallised ginger, chopped, optional
Instructions
- 1
In a saucepan, melt the unsalted butter. If using, add the milk powder and continue to cook until the butter becomes nutty and brown, stirring occasionally.
⏱️ 5 min - 2
Remove the saucepan from the heat. Stir in the golden syrup and vanilla until well combined with the butter mixture.
⏱️ 2 min - 3
In a large bowl, combine all the dry ingredients: plain flour, brown sugar, pinch of salt, bicarb soda, baking powder, and ginger powder. Mix them thoroughly to ensure even distribution.
⏱️ 3 min - 4
Pour the warm butter and syrup mixture into the dry ingredients. Stir thoroughly with a spoon or spatula until a soft dough forms.
⏱️ 5 min - 5
If using, fold in any optional additions like chocolate chips or chopped crystallised ginger.
⏱️ 2 min - 6
Using a small cookie scoop or a tablespoon, portion the dough into balls. Place these dough balls onto a plate or tray.
⏱️ 3 min - 7
Chill the dough balls in the refrigerator for at least 30 minutes, or until they are firm enough to handle easily.
⏱️ 30 min - 8
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 180 - 9
Once the dough is firm, take each ball and roll it between the palms of your hands to create smooth, uniform balls. Place them onto the prepared baking sheets, spacing them out, about five biscuits per sheet.
⏱️ 5 min - 10
Sprinkle a pinch of flaky salt over each biscuit for added flavor and texture.
⏱️ 1 min - 11
Bake in the preheated oven for 10 minutes. For a crisper biscuit, you can bake for a minute or two longer, but keep a close eye on them to prevent burning. The biscuits will be soft when they come out of the oven but will firm up as they cool.
⏱️ 10 min•🌡️ 180 - 12
Allow the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
⏱️ 2 min