Ginger Biscuits
These ginger biscuits are crisp, fragrant and full of cosy spice. They’re made with a mix of oats, stem ginger and a touch of brown sugar, giving them a rich flavour and a satisfying crunch. They come together easily, bake beautifully, and keep well, perfect for gifting, dunking or enjoying with a cup of tea.
Ingredients
- 120g plain wholemeal flour plus extra for rolling out
- 70g blended oats
- 50g rolled oat
- 1 tsp freshly, grated ginger
- 1 pinch salt
- ½ tsp bicarbonate of soda
- 120g butter, diced
- 85g light brown sugar
- 4 balls stem ginger (approx 75g) finely chopped
- ½ egg
Step 1
In a mixing bowl, combine the flours, oatmeal, oats, ground ginger, salt and bicarbonate of soda.
Step 2
Rub in the butter until the mixture looks like crumbs. Stir in the sugar and chopped stem ginger. Add just enough beaten egg to form a firm dough, stop as soon as it comes together so it doesn’t become sticky.
Step 3
Lightly dust your work surface with whole meal flour and knead the dough briefly until smooth. Flatten it slightly, wrap it in foil or cling film and chill for at least 30 minutes.
Step 4
While the dough chills, preheat the oven to 180°C (160°C fan) or Gas 4. Line two baking trays with baking paper.
Step 5
Divide the dough in half. Rewrap one half and return it to the fridge. Dust your work surface and rolling pin with flour, then roll out the first half to about 3–4 mm thick.
Step 6
Cut out biscuits using a 6–7 cm cutter and place them on a tray, leaving space for spreading. Gather the scraps, re-roll and cut more biscuits. Repeat with the second half of the dough.
Step 7
Bake the trays in the middle of the oven for 15–18 minutes, or until golden brown and cooked through. Don’t worry if the biscuits feel slightly soft, they’ll crisp up as they cool.
Step 8
Leave the biscuits to cool on the trays for a few minutes before transferring them to a wire rack to cool completely. They should be crisp once fully cold.
Step 9
Stored in an airtight container, the biscuits will keep for at least a week.