Ginger biscuit recipes
Ginger biscuits are spiced biscuits, and include ginger snaps and gingernuts. Most ginger biscuit recipes use treacle, golden syrup and brown sugar to obtain the distinctive deep, rich colour associated with them; butter, flour and spices are also added. Despite their name, ginger biscuits do not always contain ginger – in Europe, other spices such as cinnamon, nutmeg, cloves, aniseed and even cardamom are also used.
Gingerbread is a great thing to make at Christmas, these simple gingerbread biscuits look impressive hanging from the tree or given as gifts to family and friends.
Each serving provides 107 kcal, 1g protein, 15g carbohydrates (of which 6g sugars), 4.5g fat (of which 3g saturates), 0.5g fibre and 0.2g salt.
More ginger biscuit recipes
Storage
Store biscuits and cakes separately: biscuits stored in the same container as sponge cakes will turn soggy. ±«Óãtvmade biscuits will usually keep for up to two weeks. Unbaked dough can be frozen for up to one month, or chilled for three days.
Preparation
When baking ginger biscuits, sift ground ginger and spices into the flour to ensure it is evenly mixed into the dough. If the mixture is too dry, a few splashes of milk or ginger cordial will soften it. Crystallised ginger can also be folded into the dough if desired.
