Ginger Thins
These crispy, spicy Ginger Thins are fabulous with a cup of tea or coffee and they make the perfect crunchy accompaniment to soft and smooth desserts. Particularly good with ice cream, they are also wonderful served alongside other desserts, such as the Pink Grapefruit Posset I posted on Monday, or a delicious Dark Chocolate Mousse.
Perfect if you are short of time, these biscuits are very quick and easy to make and are an ideal treat all year round. However, their flavour profile makes them a particularly delicious addition to your Christmas cookie collection. Additionally, if you are feeding a crowd and need a simple, speedy dessert, raid the freezer for some ice cream, bring out some of these home made cookies and you are all sorted!
Do you love ginger and dark chocolate?
If so, simply dunk these fabulous biscuits in melted dark chocolate, leave to set, and then sit back and enjoy. Mmmm.
How to make Ginger Thins
Where is this recipe from?
This is a Mary Berry recipe from her book “Mary Berry: Fast Cakes’ page 223.
Collect all your ingredients together:
- golden syrup
- unsalted butter
- demerara sugar
- fine salt
- plain/all-purpose flour
- bicarbonate of soda
- ginger powder
- ground mixed spice
Chocolate (optional):
- dark chocolate, 70% cocoa solids
How to make these delicious biscuits:
- Weigh the golden syrup, butter, demerara sugar and salt into a saucepan and heat over a medium temperature. Take off the heat as soon as everything has melted.
- In a separate bowl, mix the flour, bicarbonate of soda, ginger and mixed spice powders. Add to the syrup mix in the saucepan and beat to mix thoroughly but be careful not to over-mix.
- Use a teaspoon to roughly divide into 22 – 25 dough balls. Roll between your hands to make neat balls.
- Lay on baking parchment lined baking sheets, leaving a lot of space between them. They will spread out a lot as they bake.
- Bake in the centre of a pre-heated oven for 10 – 15 minutes, or until they are dark golden brown. At 10 minutes they will still be a little chewy in the centre, whilst at 15 minutes they will be quite crispy. I cook mine for 12 minutes.
- Leave on the tray for 5 minutes and then transfer to a cooling rack to cool down completely.
Ingredients 
1 Syrup, butter, sugar, salt 
2 Flour, bicarb, ginger and spice 
Add to saucepan 
Mix well 
3 Divide 22-25 
Neaten with hands 
4,5,6 Bake and cool 
Enjoy
Delicious dipped in dark chocolate:
- Break the chocolate into squares and pulse in a food processor until they look like breadcrumbs.
- Transfer into a microwave safe bowl and melt slowly, in 15 second increments, in the microwave. Stir between each blitz.
- When nearly melted, stop blitzing and set aside for a couple of minutes to finish melting. Mix well. If not completely melted, microwave again for 10 seconds.
- Transfer into a small, deep bowl slightly wider than the biscuits. Dip the biscuits in the chocolate and set aside on a baking parchment lined tray, to set.
Chocolate 
1 Blitz 
2 Melt slowly … 
… in microwave 
3 Dip 
4 Set
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.
Ginger Thins
These Ginger Thins, crispy and spicy, are fabulous with a cup of tea or coffee and they make the perfect crunchy accompaniment to soft and smooth desserts. Particularly good with ice cream, they also complement other desserts such as this Pink Grapefruit Posset or a delicious Dark Chocolate Mousse, wonderfully.
Makes 22 – 25
Ingredients
Ginger Thins:
- 100g golden syrup
- 50g unsalted butter
- 25g demerara sugar
- ⅕ teaspoon fine salt
- 100g plain/all-purpose flour
- ½ teaspoon bicarbonate of soda
- 1½ teaspoons ginger powder
- ½ teaspoon ground mixed spice
Chocolate: (optional)
- 100g dark chocolate, 70% cocoa solids
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Make the Ginger Thins: preheat oven to fan oven 160°C/180°C/350°F/Gas 4 and line 2 – 3 baking sheets with baking parchment.
-
Weigh the golden syrup, butter, demerara sugar and salt into a saucepan and heat over a medium temperature. Take off the heat as soon as everything has melted.
-
In a separate bowl, mix the flour, bicarbonate of soda, ginger and mixed spice powders. Add to the syrup mix in the saucepan and beat to mix thoroughly, but be careful not to over-mix.
-
Use a teaspoon to roughly divide into 22 – 25 dough balls. Roll between your hands to neaten them.
-
Lay on baking sheets, leaving a lot of space between them. They will spread out a lot as they bake.
-
Bake in the centre of a pre-heated oven for 10 – 15 minutes, or until they are dark golden brown. At 10 minutes they will still be a little chewy in the centre, whilst at 15 minutes they will be quite crispy. I cook mine for 12 minutes.
-
Leave on the tray for 5 minutes and then transfer to a cooling rack to cool down completely.
-
Dip in chocolate (optional): break the chocolate into squares and pulse in a food processor until they look like breadcrumbs.
-
Transfer into a microwave safe bowl and melt slowly, in 15 second increments, in the microwave. Stir between each blitz.
-
When nearly melted, stop blitzing and set aside for a couple of minutes to finish melting. Mix well. If not completely melted, microwave again for 10 seconds.
-
Transfer into a small, deep bowl, slightly wider than the biscuits. Dip the biscuits in the chocolate and set aside on a baking parchment lined tray, to set.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- saucepan
- mixing bowl
- baking trays lined with baking parchment
- food processor, if necessary
- microwave safe bowl, if necessary
- small bowl for dipping
Where is this recipe from?
This is a Mary Berry recipe from her book “Mary Berry: Fast Cakes’ page 223.
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