Crunchy Ginger Biscuits
Perfectly sweet and spicy ginger biscuits waiting to be dunked into a mug of hot tea!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 10 cookies
Ingredients
- 3/4 cup self-raising flour (90 gms, see notes)
- 1 tsp baking soda
- 1 heaped tsp ginger powder
- 1/4 cup caster sugar (50 gms)
- 1/4 cup butter at room temp (50 gms)
- 2 tbsps honey
Instructions
- Preheat the oven to 190 C and lightly grease a baking tray or line it with a silicone mat.
- Sift the flour, baking soda and ginger in a bowl, then add the sugar and mix.
- Rub the butter into this mixture till it resembles fine breadcrumbs.
- Stir in the honey and bring the dough together with your fingers. It will be soft, but pliable.
- Form equal sized rounds with the dough and place about an inch apart on the baking tray. In warmer kitchens, the dough will be softer, so it's best to leave a little room for spreading. In cooler temperatures, the cookies may not spread as much, so press the dough balls gently if you'd thinner, crispier cookies.
- Bake for 10 minutes for lighter, softer cookies and 13 to 15 minutes for darker, crunchier cookies. Rotate the tray halfway through baking especially if your oven has hot-spots like mine does.
- Allow to cool on the baking tray for 5 minutes before transferring to a wire wrack to cool completely. Store in an airtight tin for about 10 days. Happy baking!
Notes
*Measure the flour correctly to avoid doughy cookies by fluffing up the flour in the container and spooning it lightly into the measuring cup without shaking or tapping it.
*Blue Bird makes self-raising flour in India but you could also use 3/4 cup all-purpose flour sifted with 3/4 tsp baking powder.
*Original recipe from Delia Online