It’s been a while since I shared a recipe post with you so wanted to post my Ginger Crunch Biscuits. These guys are more substantial than regular ginger man biscuits as I have added some Jumbo Porridge Oats to give them an extra bite. They are also thicker and are more cookie like. I think these biscuits would make a lovely gift at Christmas – dare I say, less than 100 days to go!
I like my ginger biscuits to be hot so if you’re like me, feel free to bulk up the ground ginger in the recipe a little bit more. These are delicious served with hot, strong tea. Dipped in, of course.
right, you need:
200g self-raising flour
1 tsp ground ginger
150g unsalted butter
150g caster sugar
2 tbsp golden syrup
75g jumbo porridge oats
Grab your cookie sheet or baking tray. I always line my baking tray here too, just to be sure.
Beat the butter and sugar together until it is light and fluffy.
Add the golden syrup and follow with the jumbo oats. Beat well.
Sieve in the flour and ground ginger. Mix everything together until you get a thick, sticky mixture.
Pop the biscuit dough into the fridge for about 20 minutes to harden up a bit. Like in any biscuit recipe, I think the fridge is a vital step. It makes the dough easier to handle.
When you’re getting ready to bake, preheat the oven to 190 degrees.
Grab the dough out of the fridge and break it down into small balls. I weighed mine out before baking and they were 26g each. This will give you a substantial biscuit.
Whatever weight you choose, simply roll some of the dough into a small ball. Place it on the baking tray and gently squash it down with your thumb.
Place the baking tray into the oven for 15-20 minutes or until golden brown.
Allow the biscuits to cool slightly on the baking sheet before lifting onto a wire-tray.
Store these in a tin and they should be good for about a week.
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Happy Baking everyone!