Granny's Ginger Biscuits

 

As the recipe name suggests, this is a recipe given to me by my Granny - and I'm very thankful for it! These ginger biscuits are more like ginger snaps, with the syrup making the biscuits chewy and giving them a "snap". My Granny is one of the people who got me into baking, as a child I used to make these biscuits with her and I remember they would be stored in a tin beside the dining table - I was forever trying to sneakily take one without anyone noticing!

These biscuits are so simple and easy to make - there's only 6 ingredients, no kneading and no chilling time necessary! Perfect for quick and tasty Christmas biscuits! (Don't tell me it's too soon to be talking about Christmas...) I also made a few biscuits a little smaller than normal, giving biscuits that were just the right size to pretend you were having a Gingerbread Cream latte in a coffee shop whilst in reality you're stuck inside writing a lab report due the next day panicking so much you forget to drink your hot chocolate before it goes cold  haha :) I hope you decide to try these biscuits as I think they're the best way to start and ease yourself into to Christmas/ winter spirit!

Granny's Ginger Biscuits

Total time: 20 Minutes (Plus Cooling Time)

Yield: 20 Biscuits

Ingredients

• 2 Tbsp Golden Syrup
• 85g White Sugar
• 85g  Dairy-Free Butter
• 1 Tsp Bicarbonate of Soda
• 1 Tsp Ground Ginger
• 225g Self-Raising Flour

Cooking Directions

1. Preheat the oven to 180°C.
2. Melt the syrup in a pan over a low heat, then add the sugar and butter, continuing to heat and stir until it is all melted together.
3. Pour the syrup mixture into a large bowl, then mix in the bicarbonate of soda, ginger and flour. The mixture will form a cookie-dough like mixture. You may need to add an extra tablespoon of flour depending on how sticky your mixture is.
4. Place spoonfuls of the mixture onto a baking tray lined with greaseproof paper.
5. Bake for 5 to 7 minutes, until lightly golden on top.
6. Leave the biscuits to cool on the tray for a few minutes before transferring to a cooling rack.

©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission.