If you’re a fan of British Bake Off or you’ve just watched the Downton Abbey movie, English Ginger Biscuits might be on your mind lately. The girls and I are huge Bake Off fans and have been following along this season as well. I haven’t yet seen the movie, but enjoyed the Downton Abbey series, so today I lift my tea cup in homage to both shows with these English Ginger Biscuits from the Great British Bake Off Big Book of Baking.
We fell in love with ginger biscuits on the train in England and absolutely had to learn to make them ourselves when we came back home. This recipe is absolutely fantastic served with a cup of PG Tips English Breakfast Tea. I think the real treat of these cookies, err, biscuits is the double ginger. Having both ground and fresh ginger in the mix makes them super gingery, but not overly spicy. And the cinnamon sugar is fabulous.
English Ginger Biscuits
Ingredients
1.5 inches fresh ginger, grated
6 tablespoons butter, diced
1/4 cup molasses
350 grams gluten-free flour
1 1/2 tablespoons baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 tablespoon ground ginger
240 grams cinnamon sugar,* divided
1 medium egg, room temperature, beaten
1-2 baking sheets
silpat(s)
*Place a cinnamon stick in 250 grams of sugar and leave to infuse for a couple of days or, if needed immediately, mix about 1 teaspoon of ground cinnamon into the sugar instead.
Method
Preheat oven to 325 degrees Fahrenheit.
Measure 2 rounded teaspoons of the fresh ginger into a small pan.
Add butter and molasses, melt gently over low heat, stirring until smooth. Set aside to cool.
Sift flour, salt, baking soda, ground ginger, 200 grams of the cinnamon sugar and mix well.
Make a well in the center of the dry mixture and add the egg and melted mixture to the well.
Mix together ingredients with your hands. Form a dough.
Roll the dough into about 25 walnut-sized balls.
Arrange on baking sheets. Flatten.
Sprinkle with remaining cinnamon sugar.
Bake for 14 to 16 minutes at 325 degrees Fahrenheit until the cookies are slightly darker around the edges.
Let cool for about 5 minutes on the pans before transferring to a wire rack. When cold, store in an airtight container for about 5 days, if they make it that long.
Looking for more English treats? Check out our scones!
English Ginger Biscuits
Equipment
- 1-2 baking sheets
- 1-2 slipats
Ingredients
- 1 1/2 inches fresh ginger, grated
- 6 tablespoons butter, diced
- 1/4 cup molasses
- 350 grams gluten-free flour
- 1/2 tablespoons tablespoons baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 240 grams cinnamon sugar,* divided *Place a cinnamon stick in 250 grams of sugar and leave to infuse for a couple of days or, if needed immediately, mix about 1 teaspoon of ground cinnamon into the sugar instead.
- 1 medium egg, room temperature, beaten
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Measure 2 rounded teaspoons of the fresh ginger into a small pan.
- Add butter and molasses, melt gently over low heat, stirring until smooth. Set aside to cool.
- Sift flour, salt, baking soda, ground ginger, 200 grams of the cinnamon sugar and mix well.
- Make a well in the center of the dry mixture and add the egg and melted mixture to the well.
- Mix together ingredients with your hands. Form a dough.
- Roll the dough into about 25 walnut-sized balls.
- Arrange on baking sheets. Flatten.
- Sprinkle with remaining cinnamon sugar.
- Bake for 14 to 16 minutes at 325 degrees Fahrenheit until the cookies are slightly darker around the edges.
- Let cool for about 5 minutes on the pans before transferring to a wire rack. When cold, store in an airtight container for about 5 days, if they make it that long.
