Ginger Biscuits Recipes

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
• Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
• Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Steps:

• Preheat the oven to 150c/300f/gas mark 2.
• Place all the ingredients except the butter and milk in a bowl and mix.
• Add the butter and milk to the dry ingredients and work together to a smooth dough.
• Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals.
• Place on greased baking sheets and bake in the preheated oven for 20 minutes.

Steps:

• Preheat oven to 160C, and line a tray with baking paper.
• Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
• Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
• Add melted butter, sugar and syrup to the dry ingredients and mix well.
• Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
• Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
• Place tray in the preheated oven and bake for 15 minutes.
• Cool on a wire rack, though I think these taste best when still warm!

Steps:

• Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
• Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
• Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
• Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
• Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

Steps:

• In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
• Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.