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