About this recipe:Here’s a healthier version of a traditional favourite. Bake quick round biscuits, or buy some fancy cutters and encourage children to have a go at making gingerbread figures or stars, and give them dried fruit or nut decorations. Whatever the shape, theses spicy, crunchy biscuits taste terrific.
85 g plain white flour
85 g plain wholemeal flour
½ tsp bicarbonate of soda
2 tsp ground ginger
½ tsp ground cinnamon
50 g (¼ oz) butter
4 tbsp golden syrup
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Preheat the oven to 190ºC (375ºF, gas mark 5). Sift the white and wholemeal flours, bicarbonate of soda, ginger and cinnamon into a bowl, tipping in any bran left in the sieve.
Put the butter and golden syrup in a small pan and melt over a low heat, stirring occasionally. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
Break off a walnut-sized lump of dough and roll it into a ball on the palm of your hand. Press it flat into a thick biscuit, about 6 cm (2 1/2 in) in diameter, and place on a greased baking sheet. Repeat with the remaining dough. (Or roll out the dough and stamp out decorative shapes.)
Bake the biscuits for 8–10 minutes or until they are slightly risen and browned. Leave to cool on the baking sheet for 2–3 minutes or until they are firm enough to lift without breaking, then transfer to a wire rack to cool completely. The biscuits can be kept in an airtight tin for up to 5 days.
Some more ideas
Instead of shaping the biscuits by hand, roll out the dough on a lightly floured surface to 5 mm (¼ in) thick and use shaped cutters to stamp out biscuits. Bake for 5–7 minutes. * For oat and orange ginger biscuits, instead of all wholemeal flour use 45 g (1½ oz) plain wholemeal flour and 45 g (1½ oz) rolled oats. Add the grated zest of 1 orange with the melted mixture, and use 1–2 tbsp orange juice to bind the mixture into a soft dough. Roll into balls, shape and bake as in the main recipe. * For fruity ginger biscuits, peel, core and coarsely grate 1 dessert apple, and add to the flour mixture with 55 g (2 oz) sultanas and the grated zest of 1 lemon. Shape and bake as in the main recipe.
Making your own biscuits means you can include some wholemeal flour and control the amount of fat and sugar you use. Commercial biscuits are often very sugary and may also be high in hydrogenated fats. * Ginger is a traditional remedy for nausea and can sometimes ease morning sickness in pregnancy. It is also known as an aid to digestion and circulatory problems.
Lovely Recipe, very easy to whip up a batch of these biscuits. I used wholemeal flour only and they came out nice and crunchy! Bonus is they smell amazing and so will the whole house while there baking! - 28 May 2011