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How To Make Tasty Chewy Ginger Biscuits

Ginger biscuits are always a crowd-pleaser! They’re sweet and spicy, chewy yet crisp – absent from the everyday biscuit selection but definitely worth trying. I’m here to show you just how easy it is to make the most delicious ginger biscuits at home. You won’t believe how quickly these tasty treats come together with ingredients you already have on hand! Let’s get baking!

EASY GINGER BISCUIT RECIPE

The best thing about these chewy ginger biscuits or ginger cookies recipes is that they are crunchy around the edges and chewy in the middle. One biscuit is never enough! These biscuits I baked are egg-free and can also be made gluten-free and vegan too.

I don’t know about you, but I love chewy ginger biscuits with a cup of tea. That is to say, don’t you always feel better after it if you’re feeling a bit off? I always buy organic ginger as I find it has a stronger flavour and an extra kick.

ginger biscuit recipe uk

WHERE IS GINGER FROM?

According to Wikipedia, Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root, or ginger, is widely used as a spice.

It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades.

The inflorescences bear flowers having pale yellow petals with purple edges and arise directly from the rhizome on separate shoots.

Ginger is in the family Zingiberaceae, which also includes turmeric, cardamom, and galangal.

Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples.

Moreover, it was transported with them throughout the Indo-Pacific during the Austronesian expansion, reaching as far as Hawaii.

Did you know ginger is one of the first spices to export from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans?

In 2018, the world production of ginger was 2.8 million tonnes, led by India, with 32% of the world total.

GINGER HEALTH FACTS

Here a few health benefits of ginger. To help you feel less guilty about having a ginger biscuit.

  • Good for travel sickness, morning sickness and nausea.
  • Good for colds and flu’s (ginger, lemon and honey tea).
  • Anti-inflammatory and pain-relieving agent.
  • Carminative agent (relieves wind/bloating).
  • Ginger is useful in relieving menstrual cramps, says Dr Murthy, thanks to its antispasmodic and anti-inflammatory effects.
  • In a study by the Shahid Beheshti University of Medical Sciences, 150 women were instructed to take one gram of ginger powder per day for the first 3 days of their period. Ginger was found to reduce pain as effectively as ibuprofen tablets. Handy to know when you’ve run out of pills!
  • Good for gut health
  • High in vitamins and minerals.

If the facts aren’t food for thought, make these wonderful chewy ginger biscuits.

INGREDIENTS

For 26 biscuits, you will need the following:

  • 220 g Margarine or butter
  • 220 g Caster Sugar
  • 220 g Golden Syrup
  • 450 g Self-Raising Flour (I use organic flour)
  • 4 tsp Organic Ground Ginger (Use organic, more powerful flavour)

SUBSTITUTES FOR GOLDEN SYRUP

Golden syrup is a classic sweetener that adds flavour to recipes and ginger biscuits, giving them the perfect amount of richness. But did you know that you can substitute golden syrup with other ingredients? Maple syrup and honey are both great alternatives, as they provide some sweetness while still maintaining the taste. You can also use corn syrup or molasses as replacements – just keep in mind that it can give a slightly more intense flavour to your recipe than golden syrup would. While the golden syrup is a versatile ingredient and should definitely be used when possible, its substitutes can be great for adding an extra layer of flavour to your ginger biscuits.

GLUTEN-FREE GINGER COOKIES (BISCUITS)

To make gluten-free cookies, use gluten-free flour with 1/2 a teaspoon of Xanthan Gum

VEGAN GINGER BISCUITS

Use a vegan block instead of butter. The biscuit may be more crunchy than chewy, but will still taste amazing.

HOW TO MAKE CHEWY GINGER BISCUITS

  • Heat your oven to 160° Fan oven. Line about 3 large baking trays with greaseproof paper.
  • Melt margarine, sugar, and golden syrup gently in a saucepan. Remove and cool slightly.
  • .Add the flour and ginger and mix thoroughly. Roll into balls about the size of a walnut and place on baking trays. Press down with a fork on each ball. Bake for about 15 minutes or until golden brown.
  • Remove from oven and leave to cool to firm up slightly then transfer to a wire rack and cool completely. Store in an air-tight container.

STORAGE

Ginger biscuits will keep for up to 5 days and kept in an air-tight container. You can freeze biscuits for up to 3 months, but fresh is best, and if you do want to freeze them, then I recommend freezing the dough rather than the biscuit. Defrost the dough overnight, then bake in the oven as per instructions.

If you like these biscuits, you will love my Walnut and Chocolate Chunk Cookies! and Chocolate Fork Biscuits. Or why not try Gingerbread Cake?

Chewy Ginger Biscuits

Chewy Ginger Biscuit Recipe

Rachel
Crunchy on the outside and chewy in the middle ginger biscuits.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine British
Servings 26
Calories 184 kcal

Ingredients
  

  • 220 g Margarine or butter
  • 220 g Caster Sugar
  • 220 g Golden Syrup
  • 450 g Self-Raising Flour (I use organic flour)
  • 4 tsp Organic Ground Ginger (Use organic, more powerful flavour)

Instructions
 

  • Heat your oven at 160° Fan oven. Line about 3 large baking trays with greaseproof paper.
  • Melt margarine, sugar, and golden syrup gently in a saucpan. Remove and cool slightly.
  • .Add the flour and ginger and mix through thoroughly. Roll into balls about the size of a walnut and place on baking trays. Press down with a fork on each ball.Bake for about 15 minutes or until golden brown.
  • Remove from oven and leave to cool to firm up slightly and transfer to a wire rack and cool completely.Store in a air-tight container.
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Nutrition

Calories: 184kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 25mgFiber: 1gSugar: 15gVitamin A: 303IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword chewy ginger biscuit recipe, ginger biscuit recipe, ginger biscuits, gingernut biscuit recipe, how to make ginger biscuits
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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