Aromatic Ginger Biscuits
[British Kitchen] Egg-Free Ginger Biscuits – Perfect for Dipping in Tea!
Introducing a recipe for aromatic ginger biscuits, bursting with the delightful scent of ginger and cinnamon. These biscuits capture the essence of the classic gingerbread cookies often enjoyed during the Christmas season. Perfect for making and stocking up from autumn through winter to enjoy with your tea. Bake these delightful homemade biscuits that will bring a simple yet special joy to your home baking experience.
Basic Ingredients- 120g All-purpose flour
- 5g Baking powder
- 5g Baking soda
- 6-10g Ground ginger (adjust to taste)
- 4g Ground cinnamon
- 1 pinch Salt
- 60g Brown sugar
- 35g Honey
- 60g Cold unsalted butter, cut into cubes
Cooking Instructions
Step 1
First, prepare all the dry ingredients for baking. In a medium bowl, combine 120g of all-purpose flour, 5g of baking powder, and 5g of baking soda. Sift these ingredients together 2-3 times to ensure they are well aerated, which will result in lighter and crispier biscuits. Next, add 6-10g of ground ginger for that signature aroma (feel free to use up to 10g if you love a stronger ginger flavor), 4g of ground cinnamon, and a small pinch of salt. Whisk these together gently with a whisk or spatula. Finally, add 60g of brown sugar and mix until all the dry ingredients are evenly incorporated.
Step 2
Now it’s time to add the butter and create a crumbly texture. To the bowl with the dry ingredients, add 60g of cold unsalted butter, cut into small cubes. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs, or use a bench scraper or spatula to cut the butter into smaller pieces. The mixture should look like coarse sand or small peas. It’s important to work quickly during this step to prevent the butter from melting.
Step 3
To bring the dough together, we’ll add honey. Gently warm 35g of honey in the microwave for about 15 seconds to make it more fluid. Be careful not to make it too hot! Pour the warmed honey over the crumbly butter and flour mixture. Using a spatula, mix until the dry ingredients start to come together and form a cohesive dough. It will gradually turn from a crumbly state into a single mass. If the dough seems too dry, you can add a tiny bit of water (about 1/2 teaspoon), but be cautious not to make it too wet. Quickly gather the dough into a ball.
Step 4
Let’s shape the biscuits for baking! Line a baking sheet with parchment paper to prevent sticking. Take portions of the dough (about 20-30g each), roll them into balls with your hands, and place them on the prepared baking sheet, leaving some space between each biscuit as they will spread slightly during baking. Preheat your oven to 160°C (320°F) and bake for approximately 12 minutes. The biscuits are ready when the edges are lightly golden brown. Remove them from the oven and let them cool completely on a wire rack. Your crisp and aromatic ginger biscuits are ready to enjoy!
