Ginger Biscuits Recipe

Ginger Biscuits on old fashioned glass serving plate.

5 from 8 votes

An old-fashioned ginger biscuits recipe. Made by rubbing in butter and forming a dough with golden syrup. Perfect with a cuppa.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: Australian

Servings: small biscuits

Calories: 43kcal

Author: Libby Hakim

Ingredients

225 grams SR flour (1 ¾ cup) (to make SR flour from plain/all-purpose flour, add 2 teaspoons of baking powder to every 1 cup of plain flour)
55 grams caster sugar (¼ cup) (superfine sugar)
85 grams butter
½ teaspoon bicarb soda (baking soda)
1 ½ teaspoon ground ginger
4 tablespoons golden syrup (use only enough to form a dough) (substitute with corn or maple syrup)

Instructions

Pre-heat oven to moderate (170 degrees celsius/340 degrees fahrenheit, fan forced).
Sieve flour, bicarb soda and ginger together into a bowl.
Chop butter into cubes and rub into dry mixture.
Add sugar and stir through mixture.
Add enough of the golden syrup to bind the mixture together to form a dough. Add a little additional syrup if required.
Turn onto a lightly floured surface and roll out as thinly as possible.
Use a small round cutter (about 5cm diameter) to cut out biscuits.
Place onto a baking tray lined with baking paper.
Bake for 7-10 minutes.
Allow to cool.

Notes

Storing: They should last up to a week if stored in an airtight container in a cool, dry place.

Freezing: Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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