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Fresh ginger gingerbread

5 December 2013 By Charlotte Pike 6 Comments

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This is a great little recipe to have up your sleeve. It’s so simple to make and can be rustled up quickly using mainly store cupboard ingredients. What’s more, adults and children love these biscuits. I make them for friends and they are delighted, and I make them with children and they adore both making them and eating them. They can even be made into Christmas decorations by using a drinking straw to punch out a hole through which you can thread some ribbon and hang them on the tree.

In terms of flavour, I am not sure the fresh ginger adds that much to the biscuits. I do think the texture is very pleasant though. The combination of ground ginger and nutmeg adds a delicious spiciness to the biscuits – if you prefer a more subtle flavour, do omit a teaspoon of ground ginger.

Fresh ginger gingerbread

Makes 18 large biscuits

Ingredients

250g plain flour, plus a little extra for the work surface

85g light brown soft sugar

3 tsp ground ginger

1 tsp ground nutmeg

1 tsp bicarbonate of soda

Pinch salt

75ml golden syrup

120g butter, softened

1 egg yolk

2 tbsp fresh ginger, peeled and finely grated with any liquid discarded

Method

Start by sifting the flour, sugar, ginger, nutmeg, bicarb. and salt into a large mixing bowl and stir to combine.

Add the syrup, butter, egg yolk and fresh ginger and mix well to combine. This is easiest done in a stand mixer. The mixture will form a fairly firm dough when it’s mixed together. Bring the dough into a ball and flatten to form a disc, around 3 cm thick. Cover in cling film and refrigerate for 20-30 minutes.

Meanwhile, preheat the oven to 180C and line two large baking sheets with non-stick baking parchment.

Once the dough is chilled, remove from the fridge and unwrap. Sprinkle the work surface with extra flour and roll out the dough to around 7-9mm thick. Cut out shapes and lay them out on the baking sheet, remembering to leave at least 15mm between each biscuit, as they do expand in the oven.

Once all the shapes have been cut, bake for 7 or 8 minutes for a soft gingerbread texture and 8-10 for a crispier biscuit.

When the biscuits have been cooked, transfer the gingerbread to a wire rack to cool fully. They are rather nice enjoyed warm though. They keep for 7-10 days stored in an airtight container.

Filed Under: Baking, Recipes Tagged With: Fresh ginger gingerbread, Gingerbread, gingerbread recipe

Reader Interactions

Comments

  1. anna @ annamayeveryday says

    5 December 2013 at 2:37 pm

    I often use candied ginger in biscuits but have never tried with fresh – very interesting!

    Reply
  2. Laura@howtocookgoodfood says

    7 December 2013 at 10:51 pm

    At this time of year ginger biscuits are so good. I love making them and also need to plan a gingerbread house. They do make fantastic gifts and love how easy the dough is to work with.

    Reply
    • Charlotte Pike says

      9 December 2013 at 5:34 pm

      Thanks Laura – you’re right – the dough is just so easy to work with!

      Reply
  3. solange berchemin says

    4 April 2017 at 10:05 am

    Fresh ginger, that’s a new one on me, I am pinning this to my secret Pinterest board. x

    Reply
    • Charlotte Pike says

      7 April 2017 at 2:12 pm

      Thank you, Solange!

      Reply
  4. solange berchemin says

    4 April 2017 at 10:06 am

    Fresh ginger that’s a new one on me. I am pinning this to my secret Pinterest board.

    Reply

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About Charlotte

Charlotte Pike MBE is a food and drink expert with over a decade of experience.

Her work includes writing, teaching, broadcasting and consulting.

Charlotte has written award-winning cookery books, is a professionally trained chef, experienced Executive Chef Tutor and broadcaster. She is a member (and former Chair) of the Guild of Food Writers and is a member of the Slow Food Chef Alliance.

Charlotte lives in the English countryside and is passionate about great food and drink made using the best seasonal ingredients.

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