I made these cute ginger biscuits following a recipe from this book. The result had a slightly chewy consistency and remained relatively fresh for a few days when stored in an airtight container. It is the recipe for gingerbread men, but I used two different heart cut-outs instead. The only different the shape makes is the time it will take to bake and the fun to be had afterwards so you can adapt this recipe for various occasions 🙂

You will need:

115g butter
250g plain flour
2tsp ground ginger
2 tsp bicarbonate of soda
100g golden syrup
115g brown sugar
1 egg, lightly beaten

Sift the flour and add the bicarbonate of soda and ground ginger to it. I store my ginger root in the freezer and grate some off straight out of the freezer, as I’m likely to only use small quantities at a time.

In a small skillet add the butter, brown sugar and golden syrup on low heat, stirring slowly until everything melts.

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Add the wet to the dry ingredients and add the egg. Mix together to form a dough – this will be quite sticky at first but will form into a dough as the mixture starts to cool.

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Flour your working surface and roll out your dough to about 3mm thick and cut out your shapes. Squash up your trimmings and repeat the rolling out process until you’ve used up all the dough. Back until your cookies are firm and start to lightly brown. Please note that small shapes may cook in as little as a few minutes, and larger shapes will take 15-20 minutes so watch them carefully and note how long they take. You will have several batches of small shapes if you use the quantities above.

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