Crispy ginger and cardamom biscuits

    45 min

    Ginger biscuits with a twist. Freshly grated ginger and ground cardamom seeds. Careful, to die for!


    Hessen, Germany
    13 people made this

    Makes: 24 ginger biscuits

    • 350g plain flour, sifted
    • 150g soft brown sugar
    • 1 level teaspoon bicarbonate of soda
    • 1 heaped teaspoon ground ginger
    • 1/2 teaspoon ground cardamom seeds
    • 100g cold butter
    • 1 (4cm piece) root ginger, peeled and finely grated
    • 1 large egg, lightly beaten
    • 60g molasses

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4. Remove the centre oven rack and place a sheet of baking parchment on top.
    2. In a mixing bowl, combine the flour, sugar, bicarb, ground ginger and cardamom. Cut in the butter and rub with the fingers until the mixture resembles breadcrumbs. Add the grated ginger, egg and molasses and mix until a stiff dough forms.
    3. Turn out the dough onto a lightly floured work surface and roll to a thickness of 6mm with a rolling pin. Cut out the biscuits using biscuit cutters of your choice and arrange the biscuits on the baking parchment. Place the middle shelf grate and biscuits into the oven.
    4. Bake in the preheated oven for 12 to 15 minutes or until firm to the touch and a nice brown colour. Remove from the oven and allow to cool fully on a wire rack before enjoying, about 30 minutes.

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