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Mary Berry’s Best Ginger Biscuits

Ditch the packet of shop-bought gingernuts because these biscuits from Mary Berry are simple to make, easy to freeze and too irresistible to stop at just one.

From the book

Mary Berry

Introduction

You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin.

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Ingredients

50g (2oz) butter
1 level tbsp golden syrup
175g (6oz) self-raising flour
1 level tbsp ground ginger
75g (3oz) crystallised ginger, finely chopped
1 tsp bicarbonate of soda
50g (2oz) demerara sugar
50g (2oz) light muscovado sugar
1 medium egg, beaten

Method

Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.

Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.

Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.

Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.

Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Mary’s tips:

Keeps well in an airtight tin for 5 days.

Freeze well. Refresh in low oven once defrosted.

Reviews

4.8 out of 5 stars

4 Ratings

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4 Comments

    default user avatar Lizzie

    I make this regularly for the family. It’s nice and spicy and the biscuits keep well, given the chance.

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    default user avatar Fiona

    A friend made these biscuits for a group of us just before Christmas. I thought they were lovely and asked for the recipe. I have made them lots of times since then and everyone who has eaten them thinks they are gorgeous. My sister-in-law now makes them for her friends. A wonderful recipe.

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    default user avatar Bob

    It doesn’t need the egg. I used 2 tablespoons of water and one tablespoon of sunflower oil to supplement the mix. A very crunchy biscuit results.

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