GINGER BISCUITS RECIPES

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PAUL’S MUM’S GINGER BISCUITS RECIPE - BBC FOOD



Paul’s mum’s ginger biscuits recipe - BBC Food image

This recipe was sent in by my mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! If you cook these just a bit longer than stated below then you can use them as ‘dunkers’.

Provided by Paul Hollywood

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 30 biscuits

Number Of Ingredients 5

110g/4oz margarine, plus extra for greasing
110g/4oz caster sugar
110g/4oz golden syrup
225g/8oz self-raising flour, plus extra for dusting
2 tsp ground ginger

Steps:

  • Preheat the oven to 180C/350F/Gas 4 and grease a baking tray.
  • Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough.
  • Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.
  • Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown.
  • Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely.

MARY BERRY GINGER OAT CRUNCH BISCUITS RECIPE | QUICK ...



Mary Berry Ginger Oat Crunch Biscuits Recipe | Quick ... image

Mary Berry's deliciously crunchy ginger biscuits are easy and fuss-free, and make the perfect teatime treat. This classic baking recipe is featured in Mary's BBC 2 TV series, Quick Cooking.

Provided by Mary Berry

Total Time 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield Makes 36

Number Of Ingredients 1

Steps:

  • Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3–4 baking sheets with baking paper (see note) or line two sheets and cook in batches.

    Measure the butter, golden syrup and sugar into a saucepan and warm through over a medium heat until runny.

    Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes.

    Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls, then place on the prepared baking sheets, well spaced apart. Push down slightly to flatten and then bake in the oven for about 15 minutes until lightly golden.

    Leave to cool on the baking sheets, then store in an airtight container when completely cold.

    Cook’s Notes:
    • The butter can be used straight from the fridge or at room temperature – it does not matter as it’s being melted.

    • Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.

    • Silicone baking mats are a great alternative to baking paper – the biscuits slide off easily and the mats can be washed and used again.

    Prepare Ahead:
    These can be made ahead and stored in an airtight container for up to 3 days.

    Freeze:
    Freeze the cooked biscuits for up to 3 months. The uncooked dough balls also freeze well.

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