Ginger Biscuits
Directions
- 1Brown the butter in a saucepan, adding 2 tablespoons of milk powder if desired, until nutty and brown.
- 2Stir 200 grams of golden syrup into the hot butter, ensuring the residual heat dissolves the sugar.
- 3Add about a teaspoon of vanilla paste to the butter mixture.
- 4In a large bowl, mix 400 grams of plain flour, 200 grams of soft brown sugar, a good pinch of salt, 1 teaspoon of baking powder, 1 teaspoon of bicarb soda, and 2 teaspoons of ground ginger.
- 5Pour the hot butter and syrup mixture into the dry ingredients and stir.
- 6Lightly whisk the two large eggs and then stir them through the mixture until a soft dough forms.
- 7Chill the dough in the fridge until it firms up a bit.
- 8Roll the dough into small balls, about the size of the palm of your hand, and space them out on baking sheets.
- 9Preheat the oven to 180°C.
- 10Bake for 10 minutes.
- 11Sprinkle with flaky salt after baking.
Ingredients
- 400 g plain flour
- 200 g soft brown sugar
- 200 g unsalted butter
- 2 tablespoons milk powder
- 200 g golden syrup
- 2 large eggs
- 1 pinch salt
- 1 tsp vanilla paste
- 1 tsp bicarb soda
- 1 tsp baking powder
- 2 tsp ground ginger
- flaky salt
Equipment
saucepanlarge bowlwhiskcookie scoopbaking sheetsoven
Tips
- Adding milk powder to brown butter creates strong caramelly notes.
- You can omit browning the butter.
- If using self-raising flour, omit baking powder.
- You can make them without the egg for a different texture.
- Chill the dough in the fridge to firm up before rolling.
- For a crisper biscuit, bake for a little longer but keep an eye on them.
- You can add chocolate chips or crystallised ginger for more texture.
- Honey can be used instead of syrup.
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