ginger cookies

I’ve adapted these from my recipe for Cornish fairings because to my mind, a fairing is the finest spicy biscuit you can eat and you know, if ain’t broke and all that…
I actually made these to use in the base of the rhubarb and ginger cheesecake I posted recently. I bake so much that I don’t tend to eat shop bought treats very often and in America biscuits/cookies seem to only come in huge boxes. I didn’t fancy the idea of having half a box of cookies sat in my pantry, probably until I move back to the UK, so it seemed easiest to make my own. Plus it means that I have two recipes to share with you guys. Yaaay!

ginger biscuits

Ingredients
makes about 24

100g butter
2 tbsp golden syrup
squeeze of lemon juice
170g plain flour
50g dark brown sugar
50g white sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
2 tsp ground ginger
1 tbsp grated fresh ginger
2 tbsp finely chopped crystalised ginger
1/2 tsp ground cinnamon

ginger biscuits

Pre-heat your oven to 180°c and line a couple of baking sheets with baking parchment.
Melt together the butter, syrup, grated ginger and lemon juice in a small pan over gentle heat. Leave to cool a little.
Sift together the flour, raising agents and ground spices in a large mixing bowl. Mix through the sugars, crystalised ginger and salt, making sure that everything is well blended.
Pour in the melted ingredients and stir it all together to leave you with a soft, warm dough. If it’s a little on the sticky side then sift in a little more flour.
Pull off small nuggets of the dough and roll them into balls . Pop them on the tray and then flatten them a bit.
Bake the biscuits for 10-15 minutes, depending on whether you want them to be crunchy or chewy.

ginger biscuits