Best-Ever Ginger Biscuits – Self Sufficient Me

With a spicy ginger taste & a texture that melts in your mouth, these best-ever ginger biscuits really are the best you’ll ever make!

These are quick & easy to make, and you’ll get at least 20 biscuits from a batch. This means there’ll be enough for morning teas, afternoon teas plus school and work lunches. Even better, you’ll be able to include some of the ginger left over from making our ginger syrup. This softened, sweetened ginger is an unusual ingredient but a perfect addition to biscuits. It provides a wonderful extra texture and taste, with the bonus of using up ginger that might otherwise be discarded. If you haven’t made the ginger syrup, you can definitely make these biscuits without that leftover ginger. Simply add a little more powdered ginger instead.

WHY YOU WILL LOVE THESE GINGER BISCUITS

• This is a quick and easy recipe. Mix the drys together, add the syrup, roll and bake.
• Strong and sweet, they have a soft texture which literally melts in your mouth.
• A great all-around biscuit that complements tea and coffee perfectly.
• If you’ve made our spicy ginger syrup, you can use the leftover ginger pieces from that. Simply add a handful into the mixture, as shown below. They bake into the biscuits perfectly, and give a delightful spicy ginger note to finish on.

Here’s How to Make Them

If you’ll be using ginger strained from making ginger syrup, chop it and set aside (if you’re not, the biscuits will be fine without it). Sift the flour, carb soda, baking powder, spices and salt into a large bowl, then mix them together. Include the chopped ginger.

Rub the butter into the mixture of dry ingredients with your fingers. Do this until the ingredients are very well incorporated, and resemble fine breadcrumbs.

Stir in the sugar and mix well. Then add the golden syrup and mix to form a dough. Note that it should hold together but feel quite dry.

Roll each piece into a ball and place on to the greased baking trays. Make sure there is adequate space between each ball, as they will spread out with cooking.

Bake for 8-10 minutes until they have spread. They should turn golden brown and acquire a ‘crackled’ look. Leave to cool for 10 minutes on the trays, before removing to a cooling rack.