You’ll love this recipe for quick ginger biscuits. They are crispy, but not dry. The molasses gives them a great texture and distinctive taste. Try our Christmas ginger biscuits recipe.
Ginger cookies are delicious and perfect for Christmas bakery. They also make great gifts!
Tips for great results
Here are some tips to make your ginger biscuits perfect every time.
- Fresh ginger powder
Freshly grated ginger is preferable to dried ginger powder. However, if you don’t want to go to the trouble, you can also use ginger powder. Make sure it is not too old and has been stored in airtight packaging.
- Measure ingredients correctly
Measure all the ingredients carefully so that you get the right amount of flour, molasses, butter, etc. If there is too much or too little of any one ingredient, measure it out. Too much or too little of anything can change the taste or texture of the ginger biscuits.
- Mix the dough properly
Use hand mixers to thoroughly mix the wet ingredients before adding the dry ingredients.
- Let rest briefly
After mixing, let the dough rest for 10 minutes before rolling it out. During this resting time, the gluten in the dough will relax and it will be easy to roll out.
- Roll out the ginger biscuit dough carefully
When cutting out your ginger biscuits, rolling out the dough thinly will ensure that the biscuits do not melt during baking. Try to maintain an even thickness when rolling out.
- Baking time is important
Don’t bake them too long or the biscuits may become too dry.
If you follow these tips, you will be rewarded with great molasses biscuits.
Store the baked ginger biscuits in a tightly closed metal tin. That way, they won’t lose any of their flavour or bite.
Also try our German Cinnamon Star Cookies, Snickerdoodles, or Speculaas, Spiced Cookies.
Quick ginger biscuits
- 200 g flour
- 125 g butter
- 125 g icing sugar
- 75 g molasses or honey
- 1 teaspoon baking soda
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- First, line a baking tray with baking paper and preheat the oven to 180° C top/bottom heat (375° F, 160 °C convection).
- In a mixing bowl, beat the butter at room temperature, the syrup and the spices with a hand mixer until creamy. Mix the flour and baking powder in another bowl, add them gradually to the butter and syrup mixture and work all the ingredients into a smooth dough using the dough hook of a mixer.
- On a floured work surface, shape the dough into rolls, each about the diameter of a coin. Cut the rolls into 3 to 4 mm thin slices with a knife.
- Place the ginger biscuits on the prepared baking tray with enough space between them to allow them to rise during baking.
- Bake them for 8 minutes.
- Then take them out of the oven and place them on a cooling rack to cool.
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