Ginger biscuits are a beloved British teatime treat, known for their deep, warming spice and satisfyingly crisp snap. This recipe creates a classic ginger biscuit that’s perfect for dunking, with a balanced heat from ground ginger and a subtle sweetness from golden syrup. The dough comes together quickly, and the biscuits bake into golden rounds with a lovely crackled surface—simple, reliable, and genuinely delicious.
Ingredients
- 1 ¾ cups (220 g) plain flour (all-purpose flour)
- 1 tsp bicarbonate of soda (baking soda)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves (optional, but traditional)
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (60 ml) golden syrup (or light corn syrup)
- 1 large egg yolk
- 2 tbsp (25 g) demerara sugar (for rolling, optional)
Instructions
- Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper.
- In a medium bowl, whisk together the flour, bicarbonate of soda, ground ginger, cinnamon, and cloves (if using). Set aside.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy—about 2 minutes with an electric mixer.
- Add the golden syrup and egg yolk, and beat until well combined. The mixture may look slightly separated; that’s fine.
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a soft dough forms. It will be a bit sticky.
- Cover the dough and chill in the refrigerator for at least 1 hour. This firms the dough and prevents spreading.
- After chilling, preheat the oven again if needed (it should still be on). Place the demerara sugar (if using) in a small bowl.
- Roll the dough into balls about 1 inch (2.5 cm) in diameter. Roll each ball in the demerara sugar to coat, then place on the prepared trays, spacing them about 2 inches (5 cm) apart.
- Bake for 10–12 minutes, until the edges are golden and the tops look slightly cracked. The centres may look soft, but they will firm up as they cool.
- Let the biscuits cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
Tips
- Chill the dough thoroughly: Don’t skip the chilling step—it’s crucial for preventing the biscuits from spreading too much and becoming thin and flat. If the dough is too soft to roll, chill for an extra 30 minutes.
- Golden syrup substitute: If you don’t have golden syrup, use light corn syrup or honey. Honey will add a slightly different flavour, and corn syrup will make the biscuits slightly softer.
- Spice level: For a stronger ginger kick, add an extra ½ teaspoon of ground ginger or a pinch of cayenne pepper. For a milder biscuit, reduce the ginger to 1½ teaspoons.
- Don’t overbake: The biscuits will look underdone when you take them out, but they continue to set as they cool. Overbaking will make them hard and dry.
Serving Suggestions
Ginger biscuits are perfect with a cup of tea or coffee—they’re made for dunking. Serve them alongside a scoop of vanilla ice cream for a simple dessert, or crumble them over a fruit compote for added texture. They also make a lovely homemade gift when packed in a tin.
Variations
- Stem Ginger Biscuits: Add 2 tablespoons of finely chopped stem ginger (from a jar) to the dough for extra moisture and a punchy ginger flavour.
- Lemon Glaze: Drizzle cooled biscuits with a simple icing made from ½ cup (60 g) icing sugar and 1–2 tablespoons of lemon juice.
- Chocolate Dipped: Dip half of each cooled biscuit into melted dark chocolate and let set on parchment paper for a decadent treat.
- Gluten-Free: Substitute the plain flour with a 1:1 gluten-free flour blend. The texture will be slightly more crumbly, but still delicious.
Storage and Reheating
Store ginger biscuits in an airtight container at room temperature for up to 1 week. They will stay crisp if kept in a cool, dry place. To re-crisp them, place them in a 300°F (150°C) oven for 3–5 minutes and let cool completely. You can also freeze the unbaked dough balls for up to 3 months—just bake from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Why did my biscuits spread too much?
This usually happens if the dough wasn’t chilled enough, or if the butter was too warm. Make sure to chill the dough for at least 1 hour, and if your kitchen is warm, chill the shaped balls for 10 minutes before baking.
Can I use self-raising flour instead of plain?
Yes, but omit the bicarbonate of soda, as self-raising flour already contains a leavening agent. The texture will be slightly lighter, but they will still taste great.
Why are my biscuits soft instead of crisp?
They may be underbaked, or they may have absorbed moisture from the air. Try baking them for an extra minute or two, and store them with a piece of bread in the tin to absorb excess moisture (replace the bread as needed).
Can I make the dough ahead of time?
Absolutely. The dough can be made up to 3 days ahead and kept in the fridge. Let it sit at room temperature for 10 minutes before rolling if it’s too firm.
Can I use fresh ginger instead of ground?
Fresh ginger has a different flavour and moisture content, so it’s not a direct substitute. For a fresh ginger flavour, add 1 tablespoon of finely grated fresh ginger to the wet ingredients, but reduce the ground ginger to 1 teaspoon.
Are these biscuits suitable for freezing?
Yes, both baked and unbaked. Baked biscuits freeze well for up to 3 months; thaw at room temperature. Unbaked dough balls can be frozen and baked directly from frozen, adding a few minutes to the baking time.
Related
- Soft Pretzels with Canned Biscuits: Easy Recipe
- New York Soft Pretzels: Classic Recipe
- New York-Style Soft Pretzels Recipe
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