Description
These classic ginger biscuits are crisp on the outside with a tender center, infused with the warm spice of ground ginger and the sweetness of golden syrup. Perfect for pairing with a cup of tea or coffee.
Ingredients
– 1 1/2 cups self-raising flour (225g)
– 1/2 cup soft brown sugar, packed (100g)
– 1 teaspoon baking soda
– 2 teaspoons ground ginger
– 125g butter, diced and at room temperature
– 75g crystallised ginger, finely chopped
– 5 tablespoons golden syrup (100g)
– 2 tablespoons white sugar (for rolling)
Instructions
1. Preheat the oven to 180°C (fan forced). Line two baking trays with baking paper.
2. In a large bowl, combine the self-raising flour, brown sugar, baking soda, and ground ginger, ensuring there are no lumps.
3. Add the diced butter to the dry ingredients and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in the finely chopped crystallised ginger.
5. Add the golden syrup to the mixture and mix until a dough forms.
6. Divide the dough into walnut-sized pieces and roll each into a ball.
7. Roll each ball in the white sugar to coat.
8. Place the balls onto the prepared baking trays, spacing them apart to allow for spreading.
9. Gently flatten each ball slightly with your fingers.
10. Bake for 12 minutes or until golden brown.
11. Allow the biscuits to cool on the trays for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a spicier kick, increase the amount of ground ginger or add a pinch of ground cinnamon. These biscuits can be stored in an airtight container for up to a week. They also freeze well for longer storage.
Nutrition
- Serving Size: 1biscuit
- Calories: 120kcal
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg