I am a firm believe that ginger biscuits are not just for Christmas. But then again I do love ginger. Warming and hearty, these babies go from ingredients in your cupboard to tasty stuff in your belly in just 20 minutes. Whip these up on a night in and see how fast they disappear with a cup of tea and a film.
- 110g softened butter
- 100g brown sugar
- 190g golden syrup
- 40g crystalized ginger (finely chopped)
- 40g dried cranberries
- 340g plain flour
- 3tsp ground ginger
- 1tsp cinnamon
- 1tsp bicarbonate of soda
- 2 tbsp icing sugar
To make your biscuits, pre-heat your oven to 190ºC. Cream together the sugar and butter in a bowl. Once light and fluffy, add in the chopped ginger and cranberries. Add the golden syrup which will make the mixture very thick and sticky.
Next sift in the flour, cinnamon, 2 tsp of ground ginger and bicarbonate of soda. Once fully combined you should have crumbly dough; work this with your hands until you have a smooth ball. Chill in the fridge for 10 minutes then roll out to roughly the thickness of 2 pound coins between sheets of greaseproof paper (rolling out with flour will dry the dough).
Use your cookie cutter of choice to create the biscuits and place these onto a greased baking tray Bake for 10 minutes or until slightly darker around the edges. Remove from the oven and cool.
Once cooled it’s icing time. In a small bowl add your icing sugar and 1 tsp of ground ginger. Add water a very small amount at a time until you have a thick consistency. Drizzle the mixture evenly over the biscuits.
This created this recipe for a book which has recently been released; inspiring you with cooking inspiration for every occasion through the year! There’s some amazing looking recipes taking you through all the seasons, I’m aiming to try one each holiday!
You can download a free copy of the Seasonal Food Journal here. If you fancy getting your hands on a shiny hard copy, I’m giving away a couple of copies to some lucky winners! To have a chance (or two!) of winning a copy, just click on the links to my Twitter and/or Instagram profiles to take part:
Winners will be picked on Monday 16th, good luck!