Ginger Biscuits
Over a year ago
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Ingredients
- 2 1/4 cups all purpose flour
- molasses (unsulphured) 1/4 cup
- nutmeg grated / ground - small pinch (optional)
- pinch (1/4 tsp) mixed spice
- cinnamon (ground) 1/2 tsp
- 1 large egg
- white sugar 1 cup
- butter 170g (3/4 cup)
- grated fresh ginger - 2 TBSP
- salt 1/2 tsp
- baking soda - 1 tsp
- demerara sugar (or raw cane sugar - the crunchy kind) for rolling biscuit dough in (about 1/2 cup)
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
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1
Cream the sugar and butter well (until nice and fluffy)
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2
seived together dry ingredients (including seasoning / spices) and put to one side
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3
To the butter/ sugar mix, add the egg, molasses and ginger. Mix until egg is incorporated
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4
Add the dry ingredients and mix quickly until n white streaks of flour remain
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5
Cover and refrigerate for 1 hour
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6
preheat oven to 180C (350F)
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7
Line a cookie sheet with parchment or use an ungreased sheet (I use the latter)
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8
Roll out dough into balls. I weigh them to ensure even cooking and easy timing. 20g
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9
Roll balls of dough in sugar, then place on cookie sheet, allowing 1.5 inches between and press lightly to slightly flatten
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10
Bake for 18-20 mins until edges are browning. This will give crunchy cookie. Less time if you prefer chewy
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11
When time is up, allow to cool for a couple of minutes then transfer to a cooling rack
- 12
Chef's Tips
swap 1/2 the white sugar in the main recipe for soft brown sugar if you prefer a chewy cookie
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