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Ginger Biscuits


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50 minutes ago, strimmer_13 said:

They look bloody delicious 

They are. Soft, buttery, very chewy and very gingery.

23 minutes ago, TIGHTCHOKE said:

I thought of Melb3 and Ditchman when I saw the title!:w00t:

It would be a waste of a good ginger biscuit.

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8 minutes ago, loriusgarrulus said:

Sorry. Daughter and Grandchildren arriving shortly. They are all spoken for.

You can have the recipe, its very easy to make.

i will get mel3 to send me some his spare ginger then i will ask you for the reciepe

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  • 2 weeks later...
On 31/05/2021 at 13:28, loriusgarrulus said:

Sorry. Daughter and Grandchildren arriving shortly. They are all spoken for.

You can have the recipe, its very easy to make.

Can you put the recipe up please, ginger biscuits are the number 1 biscuit. 

And yours look lovely. 

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Posted (edited)
12 hours ago, Mice! said:

Can you put the recipe up please, ginger biscuits are the number 1 biscuit. 

And yours look lovely. 

460g plain flour

2 teaspoons bicarbonate of soda

250g salted butter softened

200g soft brown sugar

2-3 tablespoons ground ginger (I use the 3 for very hot ginger biscuits) use freshly bought as it loses flavour if stored for a long time once opened.

2 teaspoons ground cinnamon

--------‐----------------------

100g golden syrup

120g treacle

Optional extra: 50g of finely chopped crystallised ginger. Add with the syrup and treacle. Vary amount of powdered ginger if you add this.

Put first 6 ingredients in a bowl and mix well (I use a Kenwood K beater) until even consistancy. 

Stand treacle and syrup tins in hot water to soften and run easily. Add treacle and syrup. (You can add more or all treacle and no syrup if you like them darker as long as the amount adds up to 220g total) Mix till it forms a soft dough.

Scoop out balls of mix about 30ml or 2 tablespoons.(I use a lever operated small ice cream scoop) Roll into balls and flatten slightly. Put on well greased baking tray. Spread out well as they expand. 

Cook at 180°C or gas No.5 for 15mins.

Remove from oven and leave to cool slightly on baking tray for about 5-10 mins to harden slightly before putting on cooling rack.

Once fully cool store in airtight box. Makes around 20-24 biscuits. 

 

 

Edited by loriusgarrulus
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Wow that has sparked an old memory.  My mum used to bake something very similar when I was a kid. The recipe was ancient, they were called "nig-nogs" but I guess you couldn't call them that now?!

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