Time 35m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger. Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets. Bake in the preheated oven until golden brown, 10 to 15 minutes.
Time 30m Yield Makes 20 Number Of Ingredients 8 Steps:
Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool. Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough. Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Time 3h10m Number Of Ingredients 12 Steps:
Gather the ingredients. In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy. Using a whisk, slowly add beaten egg, a little at a time. Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl. Carefully stir flour mixture into butter, sugar, and egg mixture. Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours. When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter. Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies. Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used. In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft. Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.
Time 35m Yield 36 Number Of Ingredients 6 Steps:
Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper. Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan. Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined. Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets. Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.
Time 55m Yield about 2-1/2 dozen (3-in. biscuits). Number Of Ingredients 8 Steps:
Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended. In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff)., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. squirrel-shaped or other cookie cutter. Place 2 in. apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.), Bake 25-30 minutes or until set. Remove from pan to wire racks to cool.
Time 40m Yield 3 dozen. Number Of Ingredients 8 Steps:
In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and “crackle” when done.
Time 30m Yield 10-15 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 160C, and line a tray with baking paper. Sift the flour and ground ginger into a large bowl. Add the crystallised ginger. Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil. Add melted butter, sugar and syrup to the dry ingredients and mix well. Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray. Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar. Place tray in the preheated oven and bake for 15 minutes. Cool on a wire rack, though I think these taste best when still warm!
Time 25m Yield 12 biscuits Number Of Ingredients 9 Steps:
Preheat the oven to 150c/300f/gas mark 2. Place all the ingredients except the butter and milk in a bowl and mix. Add the butter and milk to the dry ingredients and work together to a smooth dough. Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals. Place on greased baking sheets and bake in the preheated oven for 20 minutes.
