Air fryer ginger biscuits takes this traditional treat to new heights by ensuring each biscuit is perfectly chewy, with just the right amount of crunch. And the best part? You don’t need to be a seasoned baker to achieve this perfection. The air fryer simplifies the process, making it accessible to bakers of all levels.
- 110 g Margarine or butter
- 110 g Caster Sugar
- 110 g Golden Syrup
- 225 g Self-Raising Flour (I use organic flour)
- 3 tsp Organic Ground Ginger (Use organic, more powerful flavour)
How to make ginger biscuits for the air fryer
Melt margarine, sugar, and golden syrup gently in a saucpan. Remove and cool slightly.
.Add the flour and ginger and mix through thoroughly. Either use a cookie scoop or roll into balls about the size of a walnut and place on the baking tray. Bake for about 10 minutes at 160℃ 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.
- Ingredient Temperature: For the best texture, ensure your ingredients, especially butter, are at room temperature before you start mixing. This will help you to achieve a smooth dough and evenly baked biscuits.
- Dough Consistency: When preparing the dough, aim for a consistency that is firm enough to roll into balls but still slightly sticky. If the dough is too dry, your biscuits may end up crumbly rather than chewy.
- Spacing in the Air Fryer: Don’t overcrowd the air fryer basket. Place the dough balls with enough space between them to allow for proper air circulation, which leads to even cooking and that perfect chewy texture.
- Flattening the Dough: Before cooking, flatten the dough balls slightly with the back of a spoon or the palm of your hand. This will help them cook evenly and achieve that classic biscuit shape.
- Cooking in Batches: Depending on the size of your air fryer, you may need to cook the biscuits in batches. It’s important not to rush this process to ensure each batch is cooked to perfection.
- Check for Doneness: Air fryers can vary in power, so start checking your biscuits a couple of minutes before the suggested cooking time ends. They should be slightly firm to the touch with a bit of give to indicate that chewy center.
- Cooling Time: Let the biscuits cool for a few minutes in the air fryer basket before transferring them to a cooling rack. This will help them set and develop that desirable chewy texture.
- Storage: When completely cool keep them in air tight tin/container to keep fresh.
- Classic Pairing: Serve your chewy ginger biscuits with a cup of your favorite tea or coffee. The warmth of the beverage will complement the spices in the biscuit beautifully.
- Ice Cream Sandwiches: Take two ginger biscuits and sandwich them with a scoop of vanilla ice cream for a delightful dessert.
- Dessert Platter: Add an elegant touch to your dessert table by arranging the ginger biscuits on a platter with slices of fresh apple, pear, or a dollop of whipped cream.
- With Citrus Curd: Offer a small bowl of lemon or orange curd for dipping the biscuits, which will add a bright and tangy contrast to the deep, spicy flavours.
- Chocolate Dip: Melt some dark chocolate and dip half of each biscuit into it, then let it set. The combination of ginger and chocolate is a match made in heaven.
- Cheese Board: Include these ginger biscuits on a cheese board for a unique twist. Their sweet and spicy profile pairs wonderfully with creamy cheeses like brie or camembert.
Air Fryer Chewy Ginger Biscuits
- Melt margarine, sugar, and golden syrup gently in a saucpan. Remove and cool slightly.
- .Add the flour and ginger and mix through thoroughly. Either use a cookie scoop or roll into balls about the size of a walnut and place on the baking tray. Bake for about 10 minutes at 160℃ 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.