Ginger spiced crunch biscuits
Prep
20 mins
Cook
30 mins
Servings
24
Difficulty
Medium
These ginger spiced crunch biscuits are my go to when I want something homemade but don't have all day in the kitchen. With just 20 minutes of prep and 30 minutes in the oven, they come together beautifully without any fuss. The stem ginger gives them a wonderful chewy texture and natural sweetness, plus ginger is brilliant for digestion and settling the stomach. What I love most is how simple the ingredient list is and how affordable everything costs. You probably have most of it already in your cupboard, and the warm spices make your whole kitchen smell absolutely divine while they bake.
Ella x
Ingredients
- 75 gramscooks’ homebaking stem ginger in syrup(Cooks’ Homebaking Stem Ginger In Syrup, plus 3 tbsp of the syrup)
- 150 gramswaitrose light brown soft sugar
- 150 gramsunsalted butter(unsalted butter, softened)
- 200 gramsself-raising flour
- 1 tspbicarbonate of soda
- 1 tspmixed spice
- 1 tspground cinnamon
- 3 tspground ginger
Detail level
Instructions
- 1
Preheat the oven to 170°C, gas mark 3. Line two large baking sheets with baking parchment.
- 2
Chop the stem ginger into very small dice and set aside. Place the brown sugar and butter in a large mixing bowl and, using an electric handheld mixer, beat together until creamy.
- 3
Sieve the flour, bicarbonate of soda, mixed spice, cinnamon and ground ginger into the bowl. Stir in the stem ginger and syrup, until everything comes together to form a dough. Tip onto a work surface and gently knead until smooth.
- 4
Break up the dough into 24 even-sized pieces and roll into balls. Place 6 on each of the prepared baking sheets, spaced well apart. Flatten each ball a little, then bake for 15 minutes until golden. They will still feel a little soft but will firm up as they cool. Repeat with the remaining dough until you have used up all the mixture.
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