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
You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin.
|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|
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.
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.