Mary Berry’s Ginger Biscuits are made with butter, golden syrup, self-raising flour, ground ginger, crystallised ginger, bicarbonate of soda, demerara sugar, light muscovado sugar, and a beaten egg. This delicious Mary Berry’s Ginger Biscuits recipe creates a tasty treat that takes about 35 minutes to prepare and can serve up to 16 people.
Mary Berry Ginger Biscuits Ingredients
- 50g (2oz) butter
- 1 level tbsp golden syrup
- 175g (6oz) self-raising flour
- 1 level tbsp ground ginger
- 75g (3oz) crystallised ginger, finely chopped
- 1 tsp bicarbonate of soda
- 50g (2oz) demerara sugar
- 50g (2oz) light muscovado sugar
- 1 medium egg, beaten
How To Make Mary Berry Ginger Biscuits
- Preheat the Oven: Preheat the oven to 160°C (320°F)/140°C fan (275°F)/Gas Mark 3. Line two baking sheets with non-stick baking paper.
- Melt the Butter and Syrup: Measure the butter and golden syrup into a saucepan. Heat gently, stirring until melted.
- Prepare the Dough: Place the flour, ground ginger, chopped ginger, bicarbonate of soda, demerara sugar, and muscovado sugar in a mixing bowl. Mix well, then stir in the melted butter and syrup mixture. Add the beaten egg and bring the mixture together to form a dough.
- Shape the Biscuits: Divide the dough into 16 equal pieces and roll each into small balls. Place them on the prepared baking sheets and slightly flatten to about 1cm (½in) thick.
- Bake the Biscuits: Bake for about 25 minutes, until golden and firm around the edges. Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Use Room Temperature Butter: Ensure the butter is at room temperature for easier mixing with the golden syrup and to achieve the right dough consistency.
- Chop Ginger Finely: Chop the crystallized ginger into very small pieces to ensure even distribution and a pleasant texture in every bite.
- Space Biscuits Well: Place the dough balls well apart on the baking sheet to allow for spreading and to prevent them from sticking together.
- Cool Completely: Allow the biscuits to cool completely on a wire rack to achieve the best texture and prevent them from becoming soggy.
What To Serve With Ginger Biscuits?
These crispy Ginger Biscuits pair well with a cup of tea, coffee, hot chocolate, or milk. They can also be served alongside fruit, yogurt, cheese, or a light salad for a tasty snack.
How To Store Leftovers Ginger Biscuits?
- Refrigerate: Let the leftover Ginger Biscuits cool to room temperature. Store them in an airtight container in the fridge for up to 5 days.
- Freeze: Place the cooled Ginger Biscuits in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Mary Berry Ginger Biscuits Nutrition Facts
Serving Size: 1 biscuit (of 16 total servings)
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 80mg
- Potassium: 80mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Christmas Log Recipe
- Mary Berry Christmas Trifle
- Mary Berry Christmas Pavlova
- Mary Berry Christmas Pudding
Mary Berry Ginger Biscuits
Description
Mary Berry’s Ginger Biscuits are made with butter, golden syrup, self-raising flour, ground ginger, crystallised ginger, bicarbonate of soda, demerara sugar, light muscovado sugar, and a beaten egg. This delicious Mary Berry’s Ginger Biscuits recipe creates a tasty treat that takes about 35 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 160°C (320°F)/140°C fan (275°F)/Gas Mark 3. Line two baking sheets with non-stick baking paper.
- Melt the Butter and Syrup: Measure the butter and golden syrup into a saucepan. Heat gently, stirring until melted.
- Prepare the Dough: Place the flour, ground ginger, chopped ginger, bicarbonate of soda, demerara sugar, and muscovado sugar in a mixing bowl. Mix well, then stir in the melted butter and syrup mixture. Add the beaten egg and bring the mixture together to form a dough.
- Shape the Biscuits: Divide the dough into 16 equal pieces and roll each into small balls. Place them on the prepared baking sheets and slightly flatten to about 1cm (½in) thick.
- Bake the Biscuits: Bake for about 25 minutes, until golden and firm around the edges. Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use Room Temperature Butter: Ensure the butter is at room temperature for easier mixing with the golden syrup and to achieve the right dough consistency.
- Chop Ginger Finely: Chop the crystallized ginger into very small pieces to ensure even distribution and a pleasant texture in every bite.
- Space Biscuits Well: Place the dough balls well apart on the baking sheet to allow for spreading and to prevent them from sticking together.
- Cool Completely: Allow the biscuits to cool completely on a wire rack to achieve the best texture and prevent them from becoming soggy.
Mary Berry Ginger Biscuits