Everyone loves a good biscuit… or cookie… with their tea or coffee…. And I consider myself to be pretty British in that respect.. I LOVE biscuits with my tea… Actually it’s also an extremely Indian thing too… So I’m pretty proud of this thing I take pleasure in, at 5pm everyday ( mostly!)….
The ginger biscuit is a British classic… you’ll find Ginger Snaps and the like in pretty much every supermarket, food hall and take away in England… these biscuits are beautifully deep in ginger flavour… almost “hot”… perfectly suited for cold weather, obviously. They are also pretty “stiff”! I mean, they are hard and really have that SNAP that the name goes by… so if you have sensitive teeth, these aren’t the best… Although DUNKING them in a hot cuppa is really the trick… they get all gooey and melt away… I just think they’re the perfect dunking biscuit ( ok, cookie!)
So, celebrating the Great British Bake Off success ( I haven’t followed the series this year sadly), these are an adaptation of SIR Paul Hollywoods mum’s ginger biscuits! They’re “heaty” and deep… perfect for the dark days ahead… just the way I think they should be… oh, and SO SO quick and easy to bake…
- 110g softened unsalted butter, plus extra for greasing
- 1/2 cup brown sugar
- 1/2 cup honey or golden syrup if you have it
- A little under 2 cups self-raising flour, plus extra for dusting
- 2 tsp ground ginger
- a pinch of sea salt
- Preheat the oven to 180C and grease a baking tray.
- Melt the butter, sugar and honey or golden syrup gently in a pan over a medium heat.
- Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. I do this by mixing with a wooden spatula. It should come together quite quickly.
- Once cool enough to handle, with floured hands, roll the dough into small palm sized balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 36 biscuits. At this point you can leave them in the fridge and bake them later r bake them straight away.
- Put the baking tray into the oven for about 10-12 minutes, or until the biscuits are golden-brown.
- Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely