Ginger Snap Biscuits

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

Course: Biscuits, Snack

Cuisine: American, Australian, British, Classic, Indulgent

Keyword: Biscuit, Biscuits, cookie, cookies, ginger, spice, spices

Prep Time: 15 minutes

Cook Time: 10 minutes

Refrigeration and post-cook cooling: 2 hours 30 minutes

Total Time: 2 hours 55 minutes

Servings: 35 biscuits

Calories: 126kcal

Author: VinceHomeMade

Cost: under $5

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.

Print Recipe

Equipment

• 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

Ingredients

• 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

Instructions

• 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 attachment
  520 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.

Notes

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.

Tried this recipe?Please mention @vincehomemade or tag #wprecipemaker

Nutrition

Nutrition Facts

Ginger Snap Biscuits

Amount per Serving

Calories

126

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

19

mg

6

%

Sodium

 

32

mg

1

%

Potassium

 

25

mg

1

%

Carbohydrates

 

14

g

5

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

2

g

4

%

Calcium

 

29

mg

3

%

Vitamin C

 

1

mg

1

%

Vitamin A

 

217

IU

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.