The perfect biscuit for me is an old fashioned ginger biscuit, also known as ginger nuts. They are spicy yet sweet and once cooled after cooking, become super-hard, so the perfect dunking biscuit. This recipe also makes a perfect Gingerbread men!
Prep Time: 30 minutes
Cook Time: 10 minutes
Rest the dough minimum: 2 hours
Total Time: 2 hours, 40 minutes
Yield: Depends on size of biscuits.
- 8 oz/225g unsalted butter, softened
- 6 oz/170g fine/caster sugar
- 6 oz/170g soft dark brown sugar
- 1 egg, beaten
- 12 oz/340g all purpose/plain flour
- Pinch salt
- ½ tsp baking powder
- 1 tsp nutmeg, freshly grated
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 3 tsp ground ginger
- In a large roomy, baking bowl, beat together the butter and sugars until light and creamy - use an electric whisk to make it easier. While still whisking, slowly add the beaten egg.
- Sift together the flour, baking powder salt and spices into another bowl then carefully stir these ingredients into the butter, sugar and egg mixture.
- Roll out the mixture to the thickness you want between two sheets of greaseproof paper, then place the whole lot in to the fridge and rest for a couple of hours, overnight if possible
- When you are ready to cook the biscuits, heat the oven to 350°F/180°C/gas 4 and grease a baking sheet with a little butter.
- Cut the dough with a cookie, or gingerbread man cutter to the size you wish. In batches, place the biscuits on the baking sheet leaving plenty of space around each biscuit as they will spread. Bake for 10 minutes in the preheated oven. Any rolled out dough, or biscuits waiting to go into the oven should be kept cold in the fridge or will go too soft.
- Once cooked, remove from the oven, carefully remove from the baking sheet then leave to cool on a wire cooling tray and the biscuits will harden up. Eat when cold.