Festive Ginger Biscuits Recipes

CRISPY GINGER BISCUITS

Steps:

• 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.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

FESTIVE GINGER BISCUITS

Steps:

• Warm the butter, sugar and syrup in a pan until the butter melts. Bubble for 2 mins to dissolve the sugar, stirring frequently to prevent it burning. Sieve the flour, bicarb and spices into a bowl, add the sugar and butter mix, and beat with a wooden spoon. Crack in the egg, and beat again until you get a soft dough. Wrap and chill for 1½-2 hrs, or until it firms up.
• Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with parchment. Roll out the cooled dough on a lightly floured work surface to about 5mm thick and stamp out holly and star shapes (using 5cm cutters), rerolling any off-cuts. Bake in four batches for 6-7 mins, then leave to cool on the trays. If you don't want to make them all now, freeze or chill up to three-quarters of the dough for another time. Dust with gold shimmer and gold leaf, if you like, and use to decorate our white forest Christmas tree traybake. Will keep for three weeks in an airtight container.

TRADITIONAL GINGER BISCUIT RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
• Using a whisk, slowly add beaten egg, a little at a time.
• Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
• Carefully stir flour mixture into butter, sugar, and egg mixture.
• Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
• When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
• Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
• Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
• In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
• Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.

GINGER BISCUITS

Steps:

• In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.

YUMMY GINGER BISCUITS

Steps:

• Preheat oven to 160C, and line a tray with baking paper.
• Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
• Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
• Add melted butter, sugar and syrup to the dry ingredients and mix well.
• Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
• Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
• Place tray in the preheated oven and bake for 15 minutes.
• Cool on a wire rack, though I think these taste best when still warm!

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.