Double Ginger Biscuits recipe
Here we are on the 4th Monday in January and there’s still one more Monday to go. I’m bored with all the talk of not drinking, not eating and doing loads of exercise so decided to make a lovely batch of biscuits to cheer myself up. I am forever on the hunt for a lovely chewy bake and thanks to, randomly, Netmums, these Double Ginger Biscuits were just what I was searching for.
I love ginger biscuits; the ones covered in dark chocolate are in my top five biscuits of all time. These chewy little numbers feature ground ginger and chopped crystallised ginger, for added warm and a bit of bite. They’re addictive, be warned; since discovering this recipe I’ve made *and eaten* them twice a week. If ginger isn’t your thing then use this recipe as a base for all your favourite add ins; chocolate chips of any colour are amazing, add a teaspoon of cinnamon and raisins or white chocolate and cranberry would surely be a winner.
In yin and yang fashion, I figure if I make one batch of homemade Nakd bars and one batch of double ginger biscuits, surely the former cancels out the latter?
Three of my favourite things right there. I bloody love crystallised ginger and can often be found eating it from the jar and, well, you know how I feel about golden syrup; I would drink it if I could. These biscuits are egg free too, so if that’s an issue, these are just for you.
Start by lining two large baking sheets and pre heating your oven to 160℃ fan assisted. Next, either in your stand mixer, or in a bowl with a hand mixer, beat the softened butter and sugar until the mix is lighter in colour and in texture.
Pour in the golden syrup and vanilla extract and beat again.
Weigh out the self raising flour and mix in the ground ginger. Then slowly fold this into the butter mixture. Slowly to avoid a cloud of flour engulfing your kitchen.
Once you have a stiff-ish dough, add two tablespoon milk and the chopped crystallised ginger and mix again briefly.
Now all that’s left to do is dollop spoonfuls, or small ice cream scoopfuls, of biscuit dough onto your lined baking sheets.
If you’ve got a little bit more chopped ginger, add a piece onto the top of each biscuit, just for aesthetic purposes. Bake for 10 to 12 minutes, or until your biscuits are just turning golden; err on the side of undercooked here, for additional chew factor.
Leave them to cool for as long as you can bear to. Then devour; glass of milk an optional extra.
These biscuits are everything I want a biscuit to be; soft, chewy, warming and bloody easy to make.
Double Ginger Biscuits recipe
Makes 18 to 20, size dependent
You will need a bowl and a hand whisk or stand mixer and lined baking sheets
100g butter, softened
75g caster sugar
2 tablespoons golden syrup
1 teaspoon vanilla extract
175g self raising flour
1 teaspoon ground ginger
75g chopped crystallised ginger
2 tablespoons milk
Pre heat your oven to 160℃ fan assisted and line two large baking sheets.
In your stand mixer or a bowl with a hand whisk, cream the softened butter and caster sugar until lighter in colour and texture. Beat in the two tablespoons of golden syrup and the vanilla, then slowly fold in the self raising flour and ground ginger until you have a stiff dough.
Add the two tablespoons of milk to loosen the dough then fold in the crystallised ginger. Scoop balls of dough, I used a small ice cream scoop, onto your lined baking sheets. Top with an extra piece of chopped crystallised ginger if you like.
Bake for 10 to 12 minutes until the biscuits are just starting to turn golden at the edges. Don’t over bake these as you want them to be chewy.
Leave to cool for as long as you can bear, on the baking tray, then store in an airtight tin for up to 5 days *they won’t last that long*.
Leave out both the ground and crystallised ginger and add 100g of your favourite chopped chocolate, raisins or cranberries, or all of them. Flavour with a teaspoon of cinnamon too if you like, experiment away to your hearts content.