Old-Fashioned Ginger Biscuits

3.50 from 2 votes

Old-Fashioned Ginger Biscuits, wonderfully spiced and aromatic, one of my favourite baked treats for the festive season. They are incredibly easy to make with a few simple ingredients, and they are perfect for sharing with the loved ones.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 104kcal

Author: Daniela Apostol

Ingredients

50 g unsalted butter, soften (¼ cup)
100 g granulated sugar (½ cup +2 tablespoon to roll the dough balls in)
125 g plain flour (1 cup)
1 ½ tablespoon ground ginger
1 egg
2 tablespoon golden syrup (it can be replaced with honey or molasses / treacle)
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon mixed spice
½ teaspoon bicarbonate of soda

Metric - US Customary

Instructions

In a large bowl, beat together the soften butter with the sugar until you get a smooth paste.
Add the egg and beat again well so that the egg can be fully incorporated.
Add the spices and golden syrup and mix again, then add the flour and bicarbonate of soda and mix to get a soft sticky dough.
Take one tablespoon of dough, roll it into a ball, then dip it into the sugar to coat.
Arrange on a baking tray lined with non-stick paper, leaving at least one inch between each dough ball; depending on the size of your baking tray, you should not have more than 6 or 7 balls baking at a time.
Bake in the preheated oven at 180 degrees Celsius (360 Fahreneheit) for 12-15 minutes or until the cookies are spread nicely and the edges are slightly crispy.
At this stage, the cookies are still soft, but leave them to cool down on the baking paper for at least 5 minutes before transferring them to a cooling rack. If the cookies are too soft, they will take the shape of the cooling rack.
Repeat with the remaining dough.

Video

Notes

The dough is quite soft and a bit sticky, but it can still be rolled into a ball. Do not be tempted to add any more flour, or the cookies won't spread well anymore.
There is no need to flatten the balls up, if the dough is the right consistency, the cookies will flatten up properly. You might have to bake them in batches, depending on the size of your baking tray, you won't be able to have more than 6 or 7 balls baking at a time.

Nutrition