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Oct 30

Spiced Ginger Biscuits

CategoryDifficultyBeginner

This delicious recipe was created by Helen from @thegreekvegetarian

Yields1 Serving
Prep Time50 minsCook Time15 minsTotal Time1 hr 5 mins
 70g butter (softened)
 80g brown sugar
 3 tbsp molasses
 1 egg yolk
 2 cups AP flour
 1/2 tsp baking soda
 1 tbsp G-Fresh Ground Ginger
 1 tbsp G-Fresh Ground Cardamom
 1 tbsp G-Fresh Ground Cinnamon
 1 tsp G-Fresh Ground Nutmeg
 2 tbsp milk
1

Cream the butter and sugar together in a stand mixer until light and fluffy, then beat in the molasses and egg yolk.

2

Once the above is well incorporated, add the spices and sift in the flour and baking soda. Mix well before finally adding in the milk. Allow the mixture to come together, then remove from the bowl onto a very lightly-floured surface.

3

Knead the mixture briefly until smooth, shape into a round disk and wrap in clingfilm. Chill in the fridge for approximately 30 minutes.

4

Preheat your oven to 160°C (fan forced) while dough is taken out of the fridge and brought back to room temperature.

5

Roll the dough out to 3-4mm thick and cut into desired shapes. Place onto a parchment lined baking tray. Allow for a 2cm gap between the biscuits.

6

Bake for approximately 10-12 minutes, depending on the size of your biscuits. Cook on a wire rack and decorate as you wish.

Enjoy!

Ingredients

 70g butter (softened)
 80g brown sugar
 3 tbsp molasses
 1 egg yolk
 2 cups AP flour
 1/2 tsp baking soda
 1 tbsp G-Fresh Ground Ginger
 1 tbsp G-Fresh Ground Cardamom
 1 tbsp G-Fresh Ground Cinnamon
 1 tsp G-Fresh Ground Nutmeg
 2 tbsp milk

Directions

1

Cream the butter and sugar together in a stand mixer until light and fluffy, then beat in the molasses and egg yolk.

2

Once the above is well incorporated, add the spices and sift in the flour and baking soda. Mix well before finally adding in the milk. Allow the mixture to come together, then remove from the bowl onto a very lightly-floured surface.

3

Knead the mixture briefly until smooth, shape into a round disk and wrap in clingfilm. Chill in the fridge for approximately 30 minutes.

4

Preheat your oven to 160°C (fan forced) while dough is taken out of the fridge and brought back to room temperature.

5

Roll the dough out to 3-4mm thick and cut into desired shapes. Place onto a parchment lined baking tray. Allow for a 2cm gap between the biscuits.

6

Bake for approximately 10-12 minutes, depending on the size of your biscuits. Cook on a wire rack and decorate as you wish.

Spiced Ginger Biscuits

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