They may not look too special, but the ginger punch combined with the golden syrup sweetness and crispy texture makes these biscuits moreish to the max!
A little therapy with your Ginger Biscuits?
No noisy mixers.
Feeling the butter and flour between your fingers.
Weighing and measuring.
Watching the golden syrup slowly make its way into the bowl.
And – my favourite part – cutting out the rounds and laying them carefully on baking trays.
Nana Ling’s Ginger Biscuits recipe
Keep scrolling for the tested and tweaked version.
- 225 grams SR flour (1 3/4 cup)
- 55 grams caster sugar (1/4 cup)
- 85 grams butter
- 1/2 teaspoon bicarb soda
- 1 1/2 teaspoon ground ginger
- 4 tablespoons golden syrup (use only enough to form a dough)
- Pre-heat oven to moderate (170 degrees celsius, fan forced).
- Sieve flour, bicarb soda and ginger together into a bowl.
- Chop butter into cubes and rub into dry mixture.
- Add sugar and stir through mixture.
- Add enough of the golden syrup to bind the mixture together to form a dough. Add a little additional syrup if required.
- Turn onto a lightly floured surface and roll out as thinly as possible.
- Use a small round cutter (about 5cm diameter) to cut out biscuits.
- Place onto a baking tray lined with baking paper.
- Bake for 7-10 minutes.
- Allow to cool.