Recipe: Chewy Ginger Spiced Biscuits
Looking to make the easiest and most delicious biscuits ever? I am so glad you are here because my chewy Ginger Snap Biscuits are it. These are the biscuits you can make all year round, for any occasion but I absolutely love making them during the festive Christmas season. These biscuits are sweet and savoury and spicy all rolled into one. And when I say they are easy to bake, I mean it! You don't need to wait for butter to reach room temperature, you don't need to incorporate any eggs, and you don't need to worry about spooning perfectly shaped pieces of rounded dough onto each tray. Did I mention they only take 14 minutes to bake at 190C? So good!
Chewy Ginger Snap Biscuits
Looking to make the easiest and most delicious biscuits ever? I am so glad you are here because my chewy Ginger Snap Biscuits are it. These are the biscuits you can make all year round, for any occasion but I absolutely love making them during the festive Christmas season. These biscuits are sweet and savoury and spicy all rolled into one.
Cook Time
14 minutes
Servings
24
Prep Time
10 minutes
Ingredients
2 cups all purpose flour
1 cup brown sugar
3 tablespoons ground ginger
1/4 teaspoon ground turmeric
1 teaspoon flaky sea salt
125g butter
1 cup golden syrup
1 teaspoon bicarbonate soda
Directions
Preheat oven at 190C. Line two baking trays with baking paper and set aside.
In a large bowl, whisk together flour, brown sugar, ginger, turmeric and sea salt. Set aside.
In a medium saucepan, add the butter and golden syrup on low heat. Stir until the butter melts. Add the bicarb of soda to the butter mix. It will bubble up so keep an eye on it. When this happens, turn the heat off and pour the butter mixture into the flour mixture. Mix with a wooden spoon until smooth.
Use a measuring tablespoon to evenly make 12 biscuits per tray. They will spread a bit, but not too much.
Cook for 14 minutes, or until golden (not pale). They will be soft when you take them out of the oven, so set them aside to cool on a cooling rack and put the next tray in. Repeat until all the biscuit dough has been baked.
Store in an airtight container for up to a week - if they last that long! I actually love string these in the fridge and eating them cold!
