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Ginger Biscuits...

  • Writer: Hannah Waters
    Hannah Waters
  • Aug 16, 2019
  • 2 min read

So, this week’s blog is a pretty simple one. Mainly because I’m in Canada and as much as I tried to prepare these blogs in advance it didn’t happen. It’s all good though because these ginger biscuits are a must try. The feedback I got was totally unexpected, with comments saying they taste even better than ones you buy in the shop. They baked and produced a lovely crackled texture on top, which I loved.


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I added all the dry ingredients, so that was 170g self raising flour, 110g soft brown sugar, 1 teaspoon bicarbonate of soda and 1 heaped teaspoon of ginger and golden syrup. This didn’t use many ingredients at all but the ginger smelled incredible. I added 55g of butter and mixed it in with the dry ingredients. To finish off I added 1 beaten egg and brought the mixture into a soft dough. I had already preheated the oven to 180 degrees and lined baking sheets.

I baked 6 at a time because I didn’t know how much they would spread. I rolled them in small balls about the width of a cherry. Obviously the larger you make them the less biscuits you’ll have. I think when I did them I made 20 but some were slightly smaller. Normally I’m really bad and I’ll weigh each bit to make sure it’s the same but I didn’t this time. I baked them for around 15 minutes, they went a lovely golden brown and cracked on top.



I left them to cool and harden. I then had the fun job of taking photos of them. I took too many as always and got carried away. Up until Canada, those ginger biscuits were the main things on my phone. I’ll not tease to much about Canada in this blog, but let’s just say you’re in for a treat when I do Canada themed bakes. It was my grandparents wedding anniversary last week so me and my mam made them afternoon tea. I whipped up some raspberry scones and coffee and walnut cake and cupcakes. They absolutely loved it which was so rewarding. The ginger biscuits were a nice thing to have after all that food. Anyway I’ll stop rambling and save that for after Canada. I hope you have a lovely week.


Lots of love

Hannah x

 
 
 

1 Comment


Bontle Leso
Bontle Leso
May 14, 2020

Hey Hannah!

Can I substitute the golden syrup with honey?

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