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The crunchiest, tastiest Ginger biscuits ever! 😋

December 13, 2015

There is something so soothing about a good ginger biscuit. Ever since I was pregnant with my boys I have loved ginger biscuits. And with Christmas just around the corner the smell of spices like cinnamon, ginger and nutmeg are all so festive.

A good ginger biscuit is very difficult to come across, they can either be too crunchy, too hard, too soft or just too gingery. I think I have found the perfect ginger biscuit recipe thanks to the nicest couple you will ever meet – Len & Maureen Guilfoyle, very good friends of my parents.

Uncle Len & Aunty Maureen brought over some of their famous ginger biscuits last week, and they were just perfect. Just the right amount of crunch on the outside and slightly gooey and chewy on the inside. My boys, older boys too, ate them all up. A definite hit in our household.

So I decided to try the Guilfoyle Ginger biscuits out for myself, I made them slightly bigger than the originals, but they were just as tasty and devoured up just as quickly. If you prefer cakey biscuits make the individual biscuits bigger, if you like smaller then just make them smaller.

  
Ingredients –

Makes 50 small round biscuits or 25 larger biscuits

  • 350grams Brown Self Raising Flour
  • 1 tablespoon of ground ginger
  • 1 teaspoon of bicarbonate of soda
  • 200grams Caster sugar
  • 115grams unsalted Butter
  • 85grams Golden syrup
  • 1 large egg
  • 35grams Crystalised cubed stem ginger (5 pieces) finely chopped

Method –

  • Preheat oven to 170 degrees centigrade 
  • Gently melt the butter and golden syrup, then set aside to cool
  • In a large mixing bowl sieve the flour, add the sugar, bicarbonate of soda, ground ginger & finely chopped crystalised ginger pieces.
  • Gently pour in the cooled butter & syrup mixture and mix well. You will get a dough like consistency, if your mixture is too dry just add in another egg to bind the dry ingredients.
  • With your hands make small balls – walnut sized for small cookies, a little larger for bigger cookies. 
  • Place evenly on a baking sheet. Leave spaces in between as they tend to spread. And pat gently on top to get a flatter cookie.
  • Bake at 170 degrees centigrade for 15minutes or until golden brown.

 

Before & After baking

 
Once the cookies have cooled on a wire rack, place in an air tight container to maintain their crunchiness! 

Your home with smell utterly gingery. So festive and delicious!

Enjoy! xxx

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    4 Comments
    1. Eren permalink

      Yum yum

    2. Hi there, they look too good to eat! I love ginger of any sort.

      Oh, I simply adore great pictures of food! This looks so tasty.

      Here’s a Christmas freebie for you:

      The link below takes you to a short article, which shows how you can easily obtain your gift. (but…if you’re suspicious that’s there’s no such thing as a free gift and don’t want to go clicking onto links, you can check it out the other way through my blog, by typing “light-bites for your heart” on the Reader page. It is the most recent blog entitled ‘A Christmas Present For You All’.)

      I hope you like it and can have some fun with it. Best wishes for a fantastic Christmas.

      http://lovingmyfather.com/2015/12/09/a-christmas-present-for-you-all/

      Sharon

      By the way, I can’t wait to try out this recipe. It looks delicious! Thanks for sharing it.

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