It is always good to have a few quick and easy recipes available, and this recipe for ginger biscuits is certainly one that we’ve been using again and again.
These have a lovely strong gingery flavour with a darkness and hint of exoticness from the molasses and they really do go so well with a cup of tea in the winter time.
I’m obsessed with ginger and use it in so many of my recipes and if you read my post 3 Quickies with Ginger Plus 2 Recipes you’ll know why you should be obsessed with ginger too! Here’s my recipe for Ginger Snap Cookie Shapes if you’re after a fresher, lighter biscuit.
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- 250 grams butter
- 180 grams rapadura or coconut sugar
- 1/4 cup maple syrup
- 1 tbsp molasses
- 2 tbsps ground ginger
- 2 tsps ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp bicarb soda
- pinch sea salt
- 380 grams wholemeal spelt flour or any flour of your choice
- Place the butter, sugar, maple syrup, molasses, ginger, cinnamon and nutmeg into your Thermomix bowl and cook for 8 minutes, 60 degrees, speed 2.
- Add the bicarbonate of soda, salt and flour and mix for 20 seconds, speed 8.
- Knead for 2 minutes and allow mixture to cool for a few minutes.
- While it's cooling preheat your oven to 180 degrees and line two baking trays with paper.
- Using a tablespoon, scoop up and roll into balls. Place onto your baking trays and lightly flatten with a fork and bake for 11 minutes. Check cookies and if not too golden cook for a further 2-5 minutes.
- Allow the ginger biscuits to cool in the oven if you want them to go hard, or on the trays for 5 minutes before carefully transferring to a wire rack to cool completely.
I hope you enjoy these Ginger Biscuits. If you try the recipe I’d love it if you could post a comment for me.