About this recipe:The best, most flavourful ginger biscuits I have ever eaten. Perfect for dipping with an afternoon cuppa.
175g (6 oz) butter
225g (8 oz) dark brown soft sugar
4 tablespoons black treacle (60g)
275g (10 oz) plain flour
1 dessertspoon ground ginger
1 dessertspoon bicarbonate of soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
50g (2 oz) chopped crystallised stem ginger
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Method Prep:15min › Cook:20min › Ready in:35min
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and treacle. Combine the flour, ground ginger, bicarbonate of soda and salt; stir into the butter mixture using a wooden spoon. Mix in the fresh and crystallised gingers. Cover and chill the dough in the fridge for at least 2 hours, or overnight.
Preheat oven to 180 C / Gas mark 4. Shape dough into 2.5cm balls, and place about 5cm apart onto ungreased baking trays.
Bake for 10 minutes in the preheated oven or until lightly browned. Cool on wire racks.