Ginger Biscuits
These easy, delicious, spicy ginger biscuits are super simple to make, a little crisp on the outside and a bit chewy in the middle. The perfect ginger cookies to dunk into your afternoon cuppa!
servings18 biscuits
Equipment
- Baking Tray
- Stand Mixer
- Electric hand mixer
Ingredients
Ginger Biscuits
- 1 cup butter *note 1
- 1 cup white granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons golden syrup
- 1 egg (Size 6/Med/large*note 2)
- 1 teaspoon vanilla extract
- 3-5 teaspoon ground ginger (depending on how gingery you like your biscuits)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda (bicarbonate of soda/bread soda)
- 2¼ cup plain flour (standard grade/all-purpose)
- ½ teaspoon table salt
Sugar Coating
- ¼ cup raw sugar (granulated white sugar)
- 1 teaspoon ground ginger
Instructions
- Preheat the oven to 180°C/355F, or 160°C fan-forced. Line two large baking sheets/baking trays with parchment paper/baking paper or silicon mats.
- In a large bowl, cream the room-temperature butter, white sugar, brown sugar, and golden syrup together. This will take about 3 to 5 minutes. If using a stand mixer - cream together using the paddle attachment. *Note 31 cup butter, 1 cup white granulated sugar, ¼ cup light brown sugar, 2 tablespoons golden syrup
- Add in the room temperature egg and vanilla, and beat together until fully combined (2-3 minutes).1 egg, 1 teaspoon vanilla extract
- In a smaller bowl, whisk together the flour, baking soda, salt, ground ginger, and ground cinnamon. Add half the dry ingredients to the wet and mix in until combined, this may need to be finished off using a wooden spoon. Then add the rest and mix until a soft dough forms. Knead the dough in the bowl a few times by hand to make sure all the ingredients are fully combined.3-5 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 2¼ cup plain flour, ½ teaspoon table salt
- Portion out the cookie dough either using a 2 tablespoons cookie scoop or by rolling out small balls of 2 tablespoons of dough.
- In a small bowl or ramekin, stir together the raw sugar and ground ginger. Roll the cookies in the sugar-ginger mix and place them on the large baking sheet approximately 7cm (3 inches apart). Bake in the preheated oven for 15 minutes or until the cookies are deep golden brown. *Note 4, 5, 6¼ cup raw sugar, 1 teaspoon ground ginger
- Allow the baked biscuits to cool on the baking tray for at least 5 minutes before gently lifting them with a spatula onto a wire rack and allowing them to cool completely. *Note 7
- Continue with steps 5 to 7 until all the dough has been portioned and baked.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
This recipe makes approximately 18 biscuits about 9cm in diameter.
- 225 grams of butter is equal to two sticks and is slightly less than 1 metric cup.
- New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
- The butter must be at room temperature for creaming. Meaning that there should be some give in the butter when poked or squeezed.
- The ginger biscuits do not need to be rolled in sugar before baking, but they won't look exactly like the picture when taken out of the oven. And won't have that extra crispiness from the sugar.
- Check on the cookies at the 12-minute mark to see the progress.
- The biscuits need to be spaced out quite a bit because the dough does spread into a biscuit that is about 9cm in diameter. I place 6 cookies on my 40 x 28.5cm (15x 11 inch ) baking tray.
- for the perfect biscuit, scoot around the edges with a large cookie cutter before allowing it to cool completely.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week.Nutrition
Serving: 1biscuit | Calories: 225kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Sodium: 146mg