Ginger Biscuits

10 mins
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. 2Brown the butter in a saucepan, adding 2 tablespoons of milk powder if desired, until nutty and brown.
  3. 3Brown the butter in a saucepan, adding 2 tablespoons of milk powder if desired, until nutty and brown.
  4. 4Stir 200 grams of golden syrup into the hot butter, ensuring the residual heat dissolves the sugar.
  5. 5Stir 200 grams of golden syrup into the hot butter, ensuring the residual heat dissolves the sugar.
  6. 6Stir 200 grams of golden syrup into the hot butter, ensuring the residual heat dissolves the sugar.
  7. 7Add about a teaspoon of vanilla paste to the butter mixture.
  8. 8Add about a teaspoon of vanilla paste to the butter mixture.
  9. 9Add about a teaspoon of vanilla paste to the butter mixture.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Pour the hot butter and syrup mixture into the dry ingredients and stir.
  14. 14Pour the hot butter and syrup mixture into the dry ingredients and stir.
  15. 15Pour the hot butter and syrup mixture into the dry ingredients and stir.
  16. 16Lightly whisk the two large eggs and then stir them through the mixture until a soft dough forms.
  17. 17Lightly whisk the two large eggs and then stir them through the mixture until a soft dough forms.
  18. 18Lightly whisk the two large eggs and then stir them through the mixture until a soft dough forms.
  19. 19Chill the dough in the fridge until it firms up a bit.
  20. 20Chill the dough in the fridge until it firms up a bit.
  21. 21Chill the dough in the fridge until it firms up a bit.
  22. 22Roll the dough into small balls, about the size of the palm of your hand, and space them out on baking sheets.
  23. 23Roll the dough into small balls, about the size of the palm of your hand, and space them out on baking sheets.
  24. 24Roll the dough into small balls, about the size of the palm of your hand, and space them out on baking sheets.
  25. 25Preheat the oven to 180°C.
  26. 26Preheat the oven to 180°C.
  27. 27Preheat the oven to 180°C.
  28. 28Bake for 10 minutes.
  29. 29Bake for 10 minutes.
  30. 30Bake for 10 minutes.
  31. 31Sprinkle with flaky salt after baking.
  32. 32Sprinkle with flaky salt after baking.
  33. 33Sprinkle with flaky salt after baking.

Ingredients

  • 400 g plain flour
  • 400 g plain flour
  • 400 g plain flour
  • 200 g soft brown sugar
  • 200 g soft brown sugar
  • 200 g soft brown sugar
  • 200 g unsalted butter
  • 200 g unsalted butter
  • 200 g unsalted butter
  • 2 tablespoons milk powder
  • 2 tablespoons milk powder
  • 2 tablespoons milk powder
  • 200 g golden syrup
  • 200 g golden syrup
  • 200 g golden syrup
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp vanilla paste
  • 1 tsp vanilla paste
  • 1 tsp vanilla paste
  • 1 tsp bicarb soda
  • 1 tsp bicarb soda
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp ground ginger
  • 2 tsp ground ginger
  • flaky salt
  • flaky salt
  • 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.