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 not want to measure a 16th of a teaspoon. If you do not want to use or do not have an available substitute, you can swap out with a generic Mixed spice, though I can not guarantee the taste will be as good.
Ginger Snap Biscuits
- 1 set Measuring Cups/Spoons
- 1 set of metric scales
- 1 Stand mixer Optional
- 1 Mixing bowl large
- 1 wooden spoon
- 2 Baking Tray
- 2 Silicone baking mat optional
- 1 large cooling rack
- 1 milkpan
- 300 g unsalted butter
- 80 g golden syrup
- 260 g caster sugar
- 2 each 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
- 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.300 g unsalted butter, 80 g golden syrup, 260 g caster sugar
- Add all remaining ingredients except the eggs to a large mixing bowl, or stand mixer. Slowly combine using wooden spoon or beater attachment520 g plain flour, 10 g baking powder, 10 g dried ginger, 15 g cinnamon, 10 g 'pumpkin spice'
- Add the eggs while mixing, and slowly pour in the butter mixture, mix until all combined.2 each eggs
- 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.
- Chill the trays in the refrigerator for at least 2 hours.
- Preheat oven to 175° Celsius, 350° F, or Gas mark 6.
- Take trays straight from the refrigerator and directly into the oven. Bake for 8 – 10 minutes until golden.
- Once done, remove from the oven and transfer biscuits to a wire rack to cool completely.