My father-in-law use to get Jamaican Ginger Biscuits that had little ginger pieces. For some years I was not able to purchase them so I started experimenting at home and these turned out very close - they stay crisp for ages.
Ingredients
- 2 cup plain flour
- 1 cup soft brown sugar
- 1/2 tsp bicarbonate of soda
- 3 tsp ground ginger
- 1 pinch nutmeg
- 125 g butter cubed
- 1 extra-large egg
- 3 tsp golden syrup
- 1 caster sugar
- 70 g crystalized ginger
Glaze
- 1 cup icing sugar
- 1 water
- 1 crystalized ginger
- 1 pistachios crushed
Method
-
Step 1Place the flour, brown sugar, bicarbonate of soda and spices in a food processor. Add the butter and process until the mixture resembles fine breadcrumbs.
-
Step 2Lightly fold the finely chopped ginger through the crumbed mixture. Beat the egg and golden syrup together, and then mix into the dry ingredients with a large spoon for about a minute (texture should be lumpy).
-
Step 3Press this together until you have a pliable dough, and knead lightly for a minute or two.
-
Step 4Roll dough into walnut-sized balls. Place onto trays lined with baking paper.
-
Step 5Lightly grease base of a drinking glass with butter and press into caster sugar. Press the glass lightly on top of the biscuit to flatten. Repeat the butter and sugar when necessary.
-
Step 6Bake in a preheated oven at 160C for 15-20 minutes. Cool on a wire rack. Glaze if desired.
-
Step 7Glaze Mix the icing sugar with just enough water to achieve a thick spreadable consistency. Spread a little icing on each biscuit and decorate with a sprinkling of crystallised ginger or crushed pistachio nuts.
Recipe Notes
When storing biscuits, place a few sugar cubes in the biscuit container to absorb moisture. A glass with a patterned base gives biscuits a great look.
Recipe Reviews (5)
JOIN THE CONVERSATION
Log in Register