I originally thought Ginger Biscuits also known as Ginger Snaps and Ginger Nuts were a British speciality but it seems these biscuits are popular in many countries like gingerbread, all of course with varying recipes including different spices and sometimes with the addition of molasses and the common ingredient being? yep, Ginger.
- 225 grams self raising flour
- pinch salt
- 1 (or 2) teaspoon ground ginger
- 100 grams granulated or caster sugar
- 75 grams unsalted butter
- 100 grams golden syrup
- 1 large (63-73 grams) egg, beaten
- Heat oven to 180C, 350F, Gas Mark 4. Line then lightly grease some baking trays (i used 2, twice so that means 4 batches went into oven but it all depends on size of your oven and baking trays).
- Mix together all dry ingredients.
- In a medium saucepan on medium – low heat warm the syrup and butter. Add to the dry ingredients with the beaten egg and mix well with a wooden spoon/ silicon spatula.
- Please teaspoons of mixture onto the baking trays and bake on middle shelf for 12-15 minutes, rotate baking trays at half time to ensure even colouring.
- Remove from oven and leave to cool on baking trays 5 minutes before transferring and leaving to cool on a wire rack.
- Use the freshest ground ginger you have to ensure best results.
- If you choose to use 2 teaspoons ground ginger instead of 1 i would advise you reduce the flour amount by 1 teaspoon so that the texture of the biscuit dough isn’t too dry or add a few more grams butter.