Ginger Biscuits

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Extremely quick to make, loaded with ginger, a little crispy on the outside and with a chewy centre, these delicious biscuits are best served with a steaming, hot cup of tea.

The original recipe came from a friend of my mum’s; a lovely lady who was also my school teacher when I was 6 years old. We have been making these biscuits for decades. Although I mostly make the basic recipe as is, I also embellish the recipe by adding chopped stem ginger and/or dark chocolate for a special treat or if making them as a gift.

Whilst I had always planned to post this recipe, I was prompted to post it sooner when challenged by my lovely friend Rosalie, to suggest a recipe to match this fabulous and exceptionally accurate David Walliams quote.

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Initially, I thought I’d make a copycat recipe for Britain’s favourite biscuit – I had a google and discovered it is, of course, the Milk Chocolate Digestive.  I genuinely don’t think you can improve on a digestive so I had another think.

I decided on these incredible Ginger Biscuits. Ginger has many health qualities, most famously for relieving nausea. It also has anti-inflammatory and antioxidant properties, benefits indigestion and apparently, may help reduce cholesterol as well.

Quite frankly, if your house has been hit by a meteorite, the chances of you feeling a little nauseous are pretty high; this is definitely the biscuit you should go for! Even better, it will help with a range of other conditions as well. Perhaps more importantly, it is a genuinely top class biscuit, full of flavour and ginger deliciousness, a mix of textures, super easy to make and ridiculously moreish. Rosalie – I owe you a batch!

How to make Ginger Biscuits

First, collect all your ingredients together:

• unsalted butter
• golden syrup
• caster sugar
• plain/all-purpose
• baking powder
• ground ginger powder
• fine salt

You may also wish to add:

• dark chocolate (I use 70% cocoa solids)
• finely chopped stem ginger

Heat the butter and syrup over a moderate heat until melted. Add the flour, baking powder, powdered ginger, (chopped stem ginger if using) and salt and thoroughly mix.

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Use a small ice cream scoop or a tablespoon to measure out roughly 16 – 18 balls of dough weighing roughly 30g each. Once you have divided the dough into balls, roll gently into a neater shape, if necessary. You can either:

• cook them straight away – there is no need to refrigerate them first, OR
• if you want to freeze any before cooking, now is the time. Place close together on a baking parchment lined baking tray or chopping board and place in the freezer. As soon as the dough balls are solid, they can be transferred into labelled freezer bags or containers.

To cook the biscuits, place them spread out on a baking sheet – I get 4 – 6 per sheet depending on the size of the baking sheet. Cook in a preheated oven for 10 – 12 minutes or until cooked to your liking. In my oven they take exactly 11 minutes. However if you are cooking 2 trays of cookies at the same time, I cook for 6 minutes and then swap the trays over and cook for a further 6 minutes.

They are cooked when they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

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Add the chocolate

If you are adding the chocolate, you need to melt it either in a bain marie or in the microwave. You can use it to dip the biscuits into the chocolate – I like to cover half the biscuit only.

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Or you can drizzle the chocolate over the biscuits either by drizzling it off a spoon or using a small piping bag.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.