Ginger Biscuits

10m
Serves 25
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Directions

  1. 1Brown the butter in a saucepan, adding 2 tablespoons of milk powder if desired, until nutty and brown.
  2. 2Stir 200 grams of golden syrup into the hot butter, ensuring the residual heat dissolves the sugar.
  3. 3Add about a teaspoon of vanilla paste to the butter mixture.
  4. 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.
  5. 5Pour the hot butter and syrup mixture into the dry ingredients and stir.
  6. 6Lightly whisk the two large eggs and then stir them through the mixture until a soft dough forms.
  7. 7Chill the dough in the fridge until it firms up a bit.
  8. 8Roll the dough into small balls, about the size of the palm of your hand, and space them out on baking sheets.
  9. 9Preheat the oven to 180°C.
  10. 10Bake for 10 minutes.
  11. 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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