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- Dish type
- Biscuits and cookies
- Ginger biscuits
Gorgeous ginger biscuits made with ground ginger and golden syrup. Try them - much better than you can buy!
Isle of Wight, England, UK
1662 people made this
- 6 oz self raising flour
- 4 oz soft brown sugar
- 1 level teaspoon bicarbonate of soda
- 2 oz butter
- 1 heaped teaspoon ground ginger
- 1 rounded teaspoon golden syrup
- 1 egg
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Place the dry ingredients in a dish.
- Mix all the ingredients (except the egg) together and add the beaten egg bit by bit to make a stiff consistency.
- Roll in hand to about the size of a walnut. Bake for 15-20 minutes at 180C (350F) (Gas 4)
Reviews & ratingsAverage global rating:(118)
Reviews in English (123)
Ginger bicWhen do I add or what do I do with the butter-04 Oct 2012
I've now made 6 batches over 2 days as they really don't last long with my brood. In my first few batches I used egg and extra ginger along with half a teaspoon of cinnamon and turned out great. With my last few batches I compensated the egg with roughly 2 to 4 tblsn of milk and they also turned out great, truth be told no one could tell the difference between the original and the egg free so to those of you who are Indian vegetarians milk is just as good as the egg.Thanks for sharing your recipe, much appreciated.-04 Aug 2012
I melted butter syrup and sugar, missed out egg and they were easy to make and easier to eat. Fabulous!!-05 Sep 2011
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 cups self-rising flour
- 1 cup chopped crystallized ginger
- 2 tablespoons white sugar, or as needed
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
1940s Recipes - Honey and Ginger Biscuits
Bean has been learning all about World War 2 at school and this week they had a little party to celebrate VE Day where they wore 1940s clothes and had to take in 1940s food to eat. 1940s recipes were pretty basic, a lot of staple foods were rationed of course, so these honey and ginger biscuits would have been a real treat and you can bet that none would have been wasted.
Biscuits were a popular choice of sweet treat to make in the 1940s as they didn't require much equipment or time to cook and they would be the perfect treat for adults and children alike. During the war sugar was rationed and honey was plentiful so it would have been used to sweeten instead of using a larger quantity of sugar.
I did some googling to look for 1940s recipes and found a recipe for honey biscuits online which I thought sounded tasty but I was missing one of the main flavour ingredient which was cinnamon. I swapped the cinnamon for ground ginger as I love the combination of honey and ginger and these turned out absolutely delicious.
They are pretty plain biscuits, because in the 1940s there generally wasn't the need to be wasteful with luxury biscuits or fancy decorations. It was a simpler time and food was much more practical. These biscuits would be really portable, and great for children to grab before they headed outside to play or for packing up for lunches.
Prepare the Cookies
In a mixing bowl, combine the eggs, sugar, oil, and corn syrup.
In a separate bowl, mix together the flour, baking soda, and ginger.
Combine wet and dry ingredients and stir until a soft dough comes together.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Roll dough into one-inch (two- and one- fourth-centimeter) balls and place on Gefen Easy Baking Parchment-lined baking sheets, allowing three inches (seven and a half centimeters) between cookies (they spread a lot).
Press down on each ball with the tines of a fork and sprinkle with cinnamon-sugar mixture, if desired.
Bake for 10&ndash12 minutes, or until beginning to brown at edges. Remove from oven and allow to cool.
In a large bowl, sift together the plain flour, ground ginger and brown sugar.
In a small saucepan, add the butter and golden syrup. Stir on low heat until the butter is melted.
Add the bicarbonate of soda to the butter and syrup mix (it will bubble up) and pour the bubbly mixture into the flour and ginger mix.
Mix with a wooden spoon until smooth.
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Use teaspoons of mix to make 12 biscuits per tray (they spread quite a bit)
Cook for 10 - 12 minutes or until golden. They will be quite soft, so leave them to cool on the baking tray until hardened. Then remove and place on a cooling rack.
Store in a sealed contained for up to a week.
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GINGER & OAT BISCUITS
Crisp on the outside, slightly chewy on the inside. If using dark brown sugar, the wonderful taste of the molasses flavour comes through.
100g Buderim Ginger Naked Ginger or Buderim Ginger Crystallised Ginger, finely chopped
50g sultanas, finely chopped
50g Mediterranean-style dried apricots, finely chopped
1 1/2 cups rolled oats
125g soft butter
3/4 cup light packed light OR dark brown sugar
1 teaspoon vanilla extract
3/4 cup unbleached or regular plain flour
1/2 teaspoon baking powder
1/2 teaspoon bi carbonate of soda
- Preheat oven to moderate [180°C].
- Combine ginger, dried fruits and oats, mix until well combined.
- Cream butter, sugar and vanilla together.
- Add egg beat until just combined.
- Sift together flour, baking powder and bi carb. Add to creamed butter mixture, stir until well combined.
- Add ginger, dried fruits and oats combination, mix well. Dough is quite stiff.
- Divide mixture into 30 even portions, form into balls and place onto a non stick baking paper lined baking tray about 5mm apart as they spread slightly.
- Bake in preheated oven for 12 to 15 minutes turning tray around if necessary half way through baking [biscuits will be a little soft to touch but will crisp up on cooling].
- Remove from oven, cool on tray on a wire rack for about 5 minutes then transfer to wire cake rack to finish cooling.
Immediately cooled, store in airtight container.
A standard Australian Metric 250ml cup & 20mL tablespoon measuring sets are used
Stem Ginger Biscuits
Ready in under 30min and requiring very little equipment, these ginger biscuits are a cheap and easy option to bake.
To be enjoyed on the side of desserts such as a rhubarb fool or a posset, or simply enjoyed by themselves with a cup of tea.
stem ginger, finely chopped
Preheat oven to 170°C (150°C fan) mark 3. Set aside 1tbsp sugar. Heat the rest gently in a pan with butter and syrup.
Stir together flour and ground ginger in a bowl. Take pan off heat, add stem ginger, then stir the syrup into the flour.
Pinch off walnut-sized pieces of dough arrange 2.5cm apart on non-stick baking sheets. Flatten slightly. Gently press a fork into each biscuit, then sprinkle over remaining sugar.
Bake for 15-18min until golden. Leave for a few minutes, then transfer to a wire rack to cool.
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups butter
2 cups Chelsea Caster Sugar
1/2 cup Chelsea Molasses
3/4 cup Chelsea White Sugar
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt set aside.
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups Chelsea Caster Sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and Chelsea Molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup Chelsea White Sugar.
Place about 2-1/2 inches apart on an ungreased baking tray.
Bake in a 180 degree C oven for 12 to 14 minutes or until biscuits are light brown and puffed. (Do not overbake or biscuits will not be chewy.) Cool on baking tray for 2 minutes. Transfer biscuits to a wire rack to cool.
Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Makes twenty-five (25) 4-inch biscuits.