Just a quick update on the cute little ginger biscuits I made on Wednesday, you know, to eat whilst watching the Bake Off final. They are so wonderfully buttery, almost flaky, with an excellent snap (I think Mary Berry would approve).
The plan was originally to make chai tea biscuits, but I just didn’t have time to research a cookie recipe that contained milk that I could flavour with tea, or time to go and buy chai spices…. These biscuits are made with stuff I already had in (yay!), and they are glorious and quick – and they go perfectly with a cup of chai tea!
I’ve been very busy recently with lab reports, lectures, french lessons (explained soon) and dancing. Off today to London to dance for the whole weekend! I doubt I will get very much sleep at all in the next few days, so expect some seriously comforting, sleep-inducing food when I return. Toodles.
Makes around 24
200 grams plain flour
½ tsp. ground ginger
¼ tsp. cinnamon
½ tsp. baking powder
60 grams light brown sugar
100 grams salted butter, cut into 1cm cubes
2 tbsp. golden syrup
Preheat the oven to 170°C. Line two baking trays with baking paper.
Sift all the dry ingredients into a large bowl and stir to mix. Add the cubes of butter and rub in with your fingers until the mixture looks like fine breadcrumbs with no lumps of butter. Add the golden syrup and mix with your hands to bring together a stiff dough. Gently knead it a couple of times to make sure the golden syrup is evenly distributed.
On a floured worktop, flatten the dough into a disc around 3 cm thick with your hands, then use a floured rolling pin to roll out to 4 mm thick. Use biscuit cutters to cut out your desired shape, then use a spatula or palette knife to transfer the biscuits to the trays. Reshape the offcuts into a ball, then repeat the rolling and cutting process until the dough is used up.
Bake in the preheated oven for 10-14 minutes until golden brown. Leave to cool on the trays for a couple of minutes, then transfer very carefully to a cooling rack to allow to cool completely.