To me this is the ultimate Ginger Biscuit. I have converted the recipe from Dan Lepard's new book "Short and Sweet". If cooked as recommended, they are satisfyingly chewy. If cooked a little longer, until light brown all over, they are more crisp. I taste tested several, but still can't decide which I prefer. Most of this double batch I gave away to friends who do not have time to bake. They loved them. Made 50
Heat oven to 200 C FF
100g stem ginger (preserved) drained
100g unsalted butter
100g golden syrup
100g caster sugar
100g light brown sugar
2 egg yolks
2 teaspoons ground ginger
1 teaspoon of bicarbonate og soda
300g Spelt flour
DO
Chop ginger by pressing Turbo once. The ginger should be pea size, scrape down.
Add butter and golden syrup, heat 5 mins./ 90/speed 2.
Add both sugars and mix 10 seconds/ speed 2 and stand 5 mins., with lid off, to cool down.
Add carb soda, ginger, egg yolks and flour.
Knead 20 seconds.
I used a 4cm. ice cream scoop to make small mounds on to baking tray. I flattened them slightly.
Bake 8/10 mins. until they puff up like a macaroons with a slight tinge around the edge. Or for a firmer biscuit, light brown all over.Leave on tray for 5 mins to set up a bit and then cool on a wire rack.
Store in an air tight tin.
2 comments:
I adore Ginger Biscuits! I'll have to make these soon. I'll probably use ordinary plain flour, will the quantities be any different Elizabeth?
No, just the same. I have just made some , just as nice. Will use some as base for Swedish Ice cream Cheese cake.
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