Known for her baked goods, Mary Berry shared her top-notch recipe to make a batch of moreish ginger biscuits.
While restraint might be needed to stop yourself from eating the whole lot, it might be worth sharing out the batch of 16 biscuits to family and friends.
Taking less than 30 minutes to prepare, and up to half hour to bake in the oven, these ginger biscuits can quickly be rustled up for when guests are going to come over.
Rather simple to make, baking involves following the recipe exactly – and, most importantly, the measurements – to ensure a tasty bake each time.
Here’s how to make Mary Berry’s crisp, thick and tasty ginger biscuits at home.
Ginger biscuits
Ingredients
- 50g butter
- One tbsp golden syrup
- 175g self-raising flour
- One tbsp ground ginger
- 75g crystallised ginger, finely chopped
- One tsp bicarbonate of soda
- 50g demerara sugar
- 50g light muscovado sugar
- One egg, beaten
Method
Preheat the oven to 160C/140C fan/gas three. Line two baking trays with baking paper.
Place the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars into a mixing bowl.
Mix well, then stir in the melted butter and golden syrup. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm thick.
Bake for about 25 minutes, or until golden and firm around the edges. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
These ginger biscuits are best kept in an airtight tin for up to five days, so they’re perfect for making ahead of guests coming over to visit.
