Ginger Thin Biscuits
These ginger thins are so good and they are very easy to make. They are very gingery with a super crunchy texture that makes them so moreish.
Servings: 50 biscuits (approximately)
Calories: 35kcal
Ingredients
- 230g plain flour
- 2 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground mixed spice
- ½ teaspoon bicarbonate soda
- ½ teaspoon salt
- 100g unsalted butter room temperature
- 100g dark brown sugar
- 4 tablespoon golden syrup
- 1 teaspoon black treacle
- 1 tablespoon milk
Instructions
- To a large bowl, add and combine the flour, ground ginger, cinnamon, mixed spice, bicarbonate soda and salt then set aside. In a stand mixer bowl fitted with a paddle, cream together the butter and sugar until light and fluffy then mix in the golden syrup and black treacle. You can use a hand mixer for this step.
- Gradually add and mix in the dry ingredients until well combined then mix in the milk. Lightly flour a clean surface and scrape the dough onto the surface. Lightly knead the dough then divide into 4 equal pieces. Wrap each piece in cling film then refrigerate for 20 minutes.
- Preheat the oven to gas mark 4/350°F/180°C/160oC fan then remove all 4 pieces of dough from the fridge. Roll a piece of dough out to around 1mm thick or as thin as you can without tearing the dough. Optionally, you can place the dough between two pieces of parchment paper to make it easier to roll out. If the dough begins to crack when rolling, it means it is too cold. If this starts to happen then bring the dough back together and reshape it into a disk shape then roll it out again. The warmth from your hands should soften the dough.
- Cut your biscuit shapes then use a spatula to transfer them to a baking sheet or a tray lined with parchment paper ensuring there is some space between each biscuit. Repeat the previous process with the 3 remaining pieces of the dough. Feel free to gather the scraps and roll them out again to make more biscuits.
- Bake the ginger thins in the centre of the oven for 11 - 12 minutes. If you don’t have space to bake them all then place the leftover cut biscuits on a plate lined with parchment paper and refrigerate. Once the first set have baked, you can bake the rest. Allow the ginger thins to cool on the baking sheet for 10 minutes then transfer them to a cooling rack to completely cool.