Yummy Ginger Biscuits Food

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

GINGER BISCUITS

Steps:

• Preheat the oven to 190°C/Fan 170°C/Gas 5. Line 2 baking trays with baking parchment.
• Melt the golden syrup and butter together in a saucepan over a gentle heat. Remove from the heat and beat in the brown sugar and egg yolk.
• Sift the dry ingredients into a bowl. Add the wet ingredients and mix thoroughly. You might think the dough is too dry at first, as it will be very crumbly, but using your hands, keep working it together until it is smooth.
• With your hands, roll dough into balls (about 25g) then place them - spaced well apart, as they will spread - on the baking trays. Bake in the oven for 10-12 minutes until the biscuits are a rich golden brown and are cracked on the surface.
• Remove the biscuits from the oven. They will be very soft, but don't worry, they will firm up very quickly. As soon as they are firm enough, transfer them to a cooling rack with a palette knife.

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

GINGER BISCUITS

Steps:

• Preheat the oven to 150c/300f/gas mark 2.
• Place all the ingredients except the butter and milk in a bowl and mix.
• Add the butter and milk to the dry ingredients and work together to a smooth dough.
• Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals.
• Place on greased baking sheets and bake in the preheated oven for 20 minutes.

YUMMY GINGER BISCUITS

Steps:

• Preheat oven to 160C, and line a tray with baking paper.
• Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
• Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
• Add melted butter, sugar and syrup to the dry ingredients and mix well.
• Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
• Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
• Place tray in the preheated oven and bake for 15 minutes.
• Cool on a wire rack, though I think these taste best when still warm!

TRADITIONAL GINGER BISCUIT RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
• Using a whisk, slowly add beaten egg, a little at a time.
• Sift together flour, baking powder , salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
• Carefully stir flour mixture into butter, sugar, and egg mixture.
• Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
• When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
• Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
• Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
• In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
• Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.