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How to Make Ginger Biscuits

Tea dunkers of Britain; hear our call! The traditional pastime of dunking is super serious for us Brits, so it’s important to find a biscuit with unadulterated robustness and a taste to complement the piquancy of our favourite hot beverages. Low and behold, we’ve got the answer. It’s time to dip a classic tea break treat into your prized mugs of tea: ginger biscuits. Keep reading to find out how.

Method 1 Ingredients:

  • 225g of Self-Raising Flour
  • 110g of Margarine (plus a little more to grease)
  • 110g of Golden Syrup
  • 100g of Caster Sugar
  • 2 tsp of Ground Ginger

Method 1 Equipment:

  • Baking Tray
  • Saucepan
  • Wooden Spoon
  • Fork
  • Cooling Rack

Method 2 Ingredients:

  • 100g of Butter
  • 1 Large Egg
  • 340g of Plain Flour
  • 160g of Light Brown Sugar
  • 1 tsp of Bicarbonate of Soda
  • 2 tsp of Ground Ginger
  • 4 tbsp of Golden Syrup

Method 2 Equipment:

  • 2+ x Baking Trays
  • Greaseproof Paper
  • Mixing Bowl
  • Wooden Spoon
  • 2” Round Cutter
  • Cooling Rack

METHOD 1: Classically British Ginger Biscuits

  1. Preheat your oven to 180°C (160°C fan or gas mark 4), and then grease your baking tray.
  2. Over a medium heat, melt the margarine, golden syrup and caster sugar in a pan, stirring gently. When it’s all melted, take it off the heat and leave it to cool a little.
  3. Add the self-raising flour and ground ginger to the pan, forming dough.
  4. Flour your hands, and then roll the dough into small balls, roughly the size of a 50p coin.
  5. Put the balls onto your baking tray with appropriate spacing in between them. This recipe will make around 30 biscuits; the dough will spread as it bakes, so you don’t want to put them too close or the individual balls will become one big biscuit! Mark the top of each dough ball with the face of a fork – this will give them a striking finish.
  6. Put the tray in the oven for between 10 and 12 minutes, until you can see that they’ve turned golden brown in colour. Once baked, simply remove the tray from the oven, leave to cool for a few minutes, and then move the biscuits over to a cooling rack to cool further.

METHOD 2: Crunchy Gingernut Biscuits with a Kick

  1. Preheat your oven to 180°C (160°C fan or gas mark 4), and then line your baking trays with greaseproof paper.
  2. Add the flour, bicarbonate of soda and ground ginger to a mixing bowl; stir well.
  3. Add the butter, rubbing it with your fingertips to produce a breadcrumb-like appearance. Stir in the sugar, then the syrup, and then a beaten egg, combining each element to create a smooth dough.
  4. Sprinkle flour onto your work surface, and then roll out your dough with a rolling pin. Here, you’re looking to reach an 8mm thickness.
  5. Cut out the biscuits using a 2” round cutter (preferably with a straight edge), and then put them on your baking trays. This recipe should make around 40 biscuits; make sure you leave enough space in between biscuits for them to spread whilst baking. Place the trays in the fridge for around 20 minutes to chill.
  6. Place the trays into the oven for between 10 and 15 minutes, until they turn golden brown. Remove the trays from the oven, and then leave them to cool slightly before transferring them over to a cooling rack to cool completely.