Ginger Snap Biscuits

Ginger Snap Biscuits

Spicy, crisp, crunchy biscuits, great on their own, or with a morning coffee. Also perfect for the base of that lemon cheesecake you were thinking of making.

Ingredients

• 300 g unsalted butter
• 80 g golden syrup
• 260 g caster sugar
• 2 each large eggs
• 520 g plain flour
• 10 g baking powder
• 10 g dried ginger
• 15 g cinnamon
• 10 g ‘pumpkin spice’ (see my pumpkin spice recipe in the blog)

Method

1. Combine butter, syrup and sugar in a pan and warm over low heat until the butter melts and the sugar is all dissolved. Remove from the heat and allow to cool.
2. Add all remaining ingredients except the eggs to a large mixing bowl, or stand mixer. Slowly combine using a wooden spoon or beater attachment
3. Add the eggs while mixing, and slowly pour in the butter mixture, mix until all combined.
4. Chill the dough for at least 30 minutes to allow it to firm up.
5. Take a small lump of dough, roughly 15g is best, and roll it into a ball. Place on to a baking tray lined with greaseproof or preferably a silicone baking mat, flatten slightly.Repeat with all the dough, allowing space around each ball.
6. Chill the trays in the refrigerator for at least 2 hours.
7. Preheat oven to 175° Celsius, 350° F, or Gas mark 6.
8. Take trays straight from the refrigerator and directly into the oven. Bake for 8 – 10 minutes until golden.
9. Once done, remove from the oven and transfer biscuits to a wire rack to cool completely.

Notes

Great for Easter, Christmas, Halloween or just a Thursday afternoon cuppa, the smell and taste of the spices will linger in your memory long after the last bite.

This recipe is based on one I got from a friend online. I have subsequently amended it to match my tastes and have no problem if you amend it in turn to match yours.

This recipe calls for ‘Pumpkin spice ‘ which I generally have pre-mixed in a jar in the cupboard. There are often times I want to add a dash of spices, but do not want to measure a 16th of a teaspoon. If you do not want to use it or do not have an available substitute, you can swap it out with a generic Mixed Spice, though I can not guarantee the taste will be as good.

If stored in an airtight container and out of the light, these biscuits last for several weeks!  But I doubt you will be able to resist once you taste them.