Ginger Biscuits

Everyone loves these classic ginger biscuits! Perfect for elevenses, they will tantalise your taste buds and leave you wanting more!

Everyone loves these classic ginger biscuits! Perfect for elevenses, they will tantalise your taste buds and leave you wanting more!

Ginger Biscuits

Preparation time 20 mins plus chilling Baking time 12-14 mins Makes 40 Ingredients:
  • 300g butter, softened
  • 220g light muscovado sugar
  • 1 egg
  • 70g black treacle
  • 400g plain flour
  • 11/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 21/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 50g granulated sugar
Method:
  1. Cream the butter and light muscovado sugar together in a large bowl until light and fluffy. Add the egg and treacle and beat well to combine.
  2. Sift the flour, bicarbonate of soda, salt, ginger and cloves together then add to the butter and sugar mixture and mix well to form a sticky dough. Wrap the dough in clingfilm and chill in the fridge for 1 hour. Towards the end of this time preheat the oven to 210˚C/ 190˚C fan/gas mark 6 and line two baking trays with baking paper.
  3. Divide the chilled dough into 40 equal pieces then roll each piece into a 2.5cm ball. Place the granulated sugar on a large plate and roll each ball in the sugar until well coated. Place the balls on the prepared baking trays spaced well apart to allow for spreading.
  4. Bake for 12-14 mins and allow to cool on the baking trays for 10 mins before transferring to a wire rack to cool completely.
TIP: * The dough can be portioned and frozen for use at a later date. * If you like fiery ginger biscuits, add an extra teaspoon or two of ground ginger.

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