You just cannot beat a Proper Ginger Biscuit! This recipe uses simple store cupboard ingredients and is so simple and quick to make.

 

Ingredients:

  • 75g unsalted butter
  • 50g golden syrup
  • 250g self-raising white flour
  • 2 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 125g caster sugar
  • 1 medium egg, beaten
  • 1 piece medium stem ginger in syrup, drained and finely chopped

Method:

  • Preheat the oven to 170 degrees/gas mark 3/fan 160 degrees.
  • Place the butter and golden syrup into a small saucepan and gently melt over a low heat. Pour into a cook mixing bowl.
  • Lightly grease a baking sheet with butter.
  • Sift the flour, ground ginger and bicarbonate of soda together into the bowl. Add the remaining ingredients and mix with a wooden spoon until thoroughly combined.
  • Divide the dough in half, putting one portion aside. Using your hands, roll the remaining dough into nine walnut-sized balls. Place on the baking sheet spacing them well apart enough to allow for them to spread during cooking. 
  • Bake towards the top of the oven for about 12-15 minutes until golden brown. Leave on the sheet for a couple of minutes and transfer to a wire rack to cool completely.
  • When the biscuits are completely cool, store in an airtight container.
  • The remaining dough can be stored in the fridge for a few days or in the freezer for up to a month. Or you can quickly wash and re-grease the baking sheet and bake the other half while the oven is still hot!

A well-organized kitchen layout optimizes workflow, making it easier for chefs, whether professional or home cooks, to move seamlessly between tasks. The placement of key elements like the stove, sink, and refrigerator in close proximity can significantly reduce the time and effort required to prepare a meal.

For more information about Bryan Turner Kitchen Furniture and accessories, give us a call at 01953 660762 and speak to a member of our expert team today or Email us at enquiries@bryanturnerkitchens.com. We look forward to hearing from you.

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