Stem Ginger Biscuits are packed with ginger heat. Plus, they’re the perfect combination of crispy and chewy. You’ll love them.
Things got a little personal on the blog this week. I’m not gonna lie. It felt a little weird to be talking about serious life stuff with all of you. It’s been a long time since we’ve dug deep and found our inner awesomeness. Maybe we should make it a thing.
I feel much more comfortable back in the realm of butter and flour. Cookies are something I know about. A subject upon which I can speak with a modicum of authority. Because you know I’ve eaten a lot of cookies in my lifetime. Like a lot a lot.
Okay, technically I’m calling these biscuits because it’s a British recipe, but they feel more like a cookie when you eat them. I don’t know if the difference is anything other than regional semantics, but in my mind, a biscuit is more dry and crisp, and a cookie is more chewy or cakey. Maybe I’m not an expert on this after all.
What makes Stem Ginger Biscuits so awesome?
Perhaps we should have waited until December to talk about cookies, but I feel like these Stem Ginger Biscuits transcend season. They’ve got that glorious ginger warmth, and the addition of chopped stem ginger adds a chewy texture and depth of flavor.
One of the things I like about this recipe is that you use melted butter and golden syrup (or you could substitute light corn syrup). That means you don’t have to wait for butter to soften before getting started. No creaming butter and sugar, either, so we can make the whole thing in one mixing bowl with a rubber spatula or wooden spoon. So simple.
There are very few situations in life that can’t be improved with tea and biscuits. If you’ve got these Stem Ginger Biscuits in your biscuit tin or cookie jar, happiness is sure to follow.
Stem ginger biscuits
350 grams self-rising floour
1 tablespoon ground ginger
1 teaspoon baking soda
200 grams caster sugar
115 grams unsalted butter
85 grams golden syrup
1 egg, beaten
2 pieces (about 35 grams) stem ginger, drained and finely chopped
- Preheat your oven to 170 C (325 F) and butter your baking sheets.
- In a small sauce pan, add your butter and golden syrup and stir together over low heat until the butter is melted. Remove from heat and set aside to school.
- Sift together your flour, ground ginger, baking soda and sugar into a large mixing bowl.
- Add your melted but cooled butter and syrup, beaten egg, and chopped stem ginger to your dry ingredients and stir together with a wooden spoon or rubber spatula until well combined.
- Use a cookie scoop or a spoon to scoop out walnut-sized balls of dough. Roll them in your hands to form them into neat spheres. Place these on your baking sheets, leaving plenty of space for each biscuit to spread as it bakes.
- Bake your cookies for about 15 minutes until golden brown. If you prefer a more crispy texture, let them bake for a few more minutes, but keep a close eye on them so they don’t tip over into burnt territory.
- Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an air tight container.
This recipe is from The Great British Book of Baking by Linda Collister.