The Perfect Ginger Biscuits Recipe: Crispy, Spicy & Homemade Joy

Crafting delightful ginger biscuits brings pure comfort to any kitchen gathering.

Sweet memories of childhood often dance around these crispy treats.

Warm spices create an irresistible aroma that fills every corner with nostalgia.

Delicate crumbs melt softly on your tongue, releasing gentle heat from ground ginger.

Baking these simple cookies requires minimal ingredients but promises maximum satisfaction.

Each bite connects you to generations of home cooks who perfected this classic recipe.

Friends and relatives will definitely ask for seconds when you serve these golden-brown delights.

Tweak Mary Berry Ginger Biscuits with These Ideas

• Gluten-Free Ginger Biscuits: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Spice Cookies: Swap egg with mashed banana or flax egg, use plant-based butter alternative.
• Chocolate Ginger Crunch: Add dark chocolate chips or drizzle melted chocolate over cooled biscuits for extra richness.
• Low-Sugar Option: Substitute regular sugar with stevia or monk fruit sweetener to reduce calorie content.

Pairing Tips for Mary Berry Ginger Biscuits

• Brew Warm Ginger Tea: Steep fresh ginger slices in hot water to complement the spicy, sweet biscuits, creating a cozy harmony of flavors.
• Pair with Creamy Vanilla Ice Cream: Serve chilled vanilla ice cream alongside the warm ginger biscuits for a delightful temperature and taste contrast.
• Match with Smooth Cappuccino: The rich, milky coffee balances the intense ginger notes, offering a sophisticated and comforting combination.
• Serve with Cream Cheese Spread: Add a dollop of tangy cream cheese to enhance the biscuits' warmth and provide a cool, smooth texture.

Keep Mary Berry Ginger Biscuits Crunchy and Fresh

• Store cooled biscuits in an airtight container lined with parchment paper for up to 5 days. Keep them away from moisture to maintain crispness.
• Place biscuits in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Seal tightly to prevent freezer burn.
• Remove frozen biscuits and let sit at room temperature for 30-45 minutes. Crisp them up in a preheated oven at 140C for 5 minutes if desired.
• Warm biscuits in the oven at 140C for 3-4 minutes. Avoid microwave as it can make them soft and lose their signature crunch.

FAQs on Mary Berry Ginger Biscuits

• What gives these ginger biscuits their unique flavor?

The combination of ground ginger and chopped crystallized ginger creates a deep, spicy taste that makes these biscuits extra special.

• Can I make these biscuits if I'm new to baking?

Absolutely! The recipe is straightforward and easy to follow, with simple mixing and shaping techniques that are perfect for beginner bakers.

• How do I know when the biscuits are perfectly baked?

Look for golden edges and a slightly firm texture. They’ll continue to firm up as they cool, so don’t worry if they seem soft when first out of the oven.

• Is it important to use both ground and crystallized ginger?

Yes! Ground ginger provides a consistent spice throughout, while chopped crystallized ginger adds bursts of intense flavor and chewy texture to each bite.

What Makes Mary Berry Ginger Biscuits So Good

• Bake with Ease: Perfect for beginner bakers seeking a straightforward, no-fuss recipe that delivers delicious results without complex techniques.
• Crowd-Pleasing Comfort: Warm, spicy ginger biscuits bring nostalgic flavors that appeal to both kids and adults, making them ideal for family gatherings or casual get-togethers.
• Customizable Treat: Flexible recipe allows adjusting ginger intensity by modifying ground and chopped ginger quantities, letting bakers personalize their biscuit experience.
• Quick Prep Wonder: Minimal ingredients and simple mixing method mean you can transform basic pantry staples into scrumptious ginger biscuits in under an hour.

Ingredients You Need for Mary Berry Ginger Biscuits

• Flour: A key base that provides structure and texture to the biscuits.
• Ground Ginger, Chopped Ginger: Adds warm, spicy flavor and enhances the overall ginger profile of the biscuits.
• Bicarbonate of Soda: Helps the biscuits rise and creates a light, soft texture.
• White Sugar, Brown Sugar: Provides sweetness and contributes to the golden color and caramelized flavor.

• Butter: Adds richness and helps create a tender, melt-in-your-mouth texture.
• Golden Syrup: Brings deep sweetness and helps bind the ingredients together.
• Egg: Helps to bind the ingredients and adds moisture to the dough.

• Parchment Paper: Ensures the biscuits do not stick to the baking tray and makes clean-up easier.

Follow These Steps for Mary Berry Ginger Biscuits

Step 1: Prepare Baking Setup

Grab two baking trays and line them with parchment paper. Preheat your oven to 160°C (conventional), 140°C (fan), or Gas Mark 3, ensuring the space is ready for baking.

Step 2: Create Butter Syrup Base

• Butter
• Golden syrup

Stir softly until completely combined and smooth.

Step 3: Mix Dry Ingredients

• Flour
• Ground ginger
• Chopped crystallized ginger
• Bicarbonate of soda
• Brown sugar
• White sugar

Blend these ingredients thoroughly.

Step 4: Form Biscuit Dough

Pour the melted butter and syrup into the dry ingredients. Stir well to create an initial mixture. Add a beaten egg and continue mixing until a soft, pliable dough forms.

Step 5: Shape Biscuit Rounds

Divide the dough into 16 equal portions. Roll each piece into a ball, then gently flatten to approximately 1cm thickness on the prepared baking trays.

Step 6: Bake Golden Treats

Place the trays in the preheated oven. Bake for 25 minutes, watching for golden edges as a sign of perfect doneness.

Step 7: Cool and Enjoy

Remove biscuits from the oven. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your homemade ginger biscuits with a cup of tea or coffee.

How to Improve Your Mary Berry Ginger Biscuits

• Prevent Spreading: Let biscuit dough chill in refrigerator for 15 minutes before shaping to maintain compact shape and reduce excessive spreading.
• Control Moisture: Pat chopped ginger pieces dry with paper towel to prevent extra liquid from affecting dough consistency.
• Check Doneness: Gently press biscuit center – it should feel slightly soft but not wet, indicating perfect baking time.
• Preserve Texture: Store cooled biscuits in airtight container with small piece of bread to maintain softness and prevent hardening.
• Enhance Flavor: Add orange zest or ground cinnamon for extra warmth and complexity in ginger biscuit taste profile.

Ginger Biscuits Recipe

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4.8 from 14 reviews

• Total Time: Approximately 40 minutes
• Yield: 12 1x

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Description

Ginger biscuits deliver a spicy-sweet crunch that whispers comfort from traditional British kitchens. Crisp edges and warm spices invite you to savor each homemade bite of nostalgic goodness.

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Ingredients

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Main Ingredients:

• 175 grams (6 ounces) self-raising flour
• 75 grams (3 ounces) crystallized ginger, finely chopped
• 1 medium egg, beaten

Sweeteners and Sugars:

• 50 grams (2 ounces) demerara sugar
• 50 grams (2 ounces) light muscovado sugar
• 1 tablespoon golden syrup

Fats, Spices, and Leavening Agents:

• 50 grams (2 ounces) butter
• 1 tablespoon ground ginger
• 1 teaspoon bicarbonate of soda

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Instructions

1. Gently melt butter and syrup in a saucepan over low heat until fully combined and smooth.
2. Combine dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, ground ginger, chopped crystallized ginger, bicarbonate of soda, and sugars.
3. Pour warm melted butter and syrup mixture into dry ingredients, stirring thoroughly to create an initial blend.
4. Incorporate beaten egg and continue mixing until a soft, cohesive dough forms.
5. Divide dough into 16 equal portions, carefully rolling each into uniform round balls.
6. Gently flatten each ball to approximately 1cm thickness on prepared parchment-lined baking trays.
7. Position trays in preheated oven at 160°C (140°C fan / Gas Mark 3) and bake for 25 minutes until edges turn a delicate golden brown.
8. Remove from oven and allow biscuits to rest on baking tray for 5 minutes to stabilize their structure.
9. Transfer biscuits onto a wire cooling rack to complete cooling and achieve desired crisp texture.

Notes

• Cooling technique matters for achieving the perfect crisp texture, allowing biscuits to set and develop a delightful crunch.
• Gentle melting prevents burning butter and syrup, ensuring smooth incorporation into dry ingredients.
• Ground and chopped ginger create layered warmth, delivering complex spicy notes throughout the biscuit.
• Low temperature baking helps develop golden edges without burning, maintaining soft interior and crisp exterior.

• Prep Time: Approximately 15 minutes
• Cook Time: 25 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 132 kcal
• Sugar: 8 g
• Sodium: 88 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 22 mg