I’ve never been a big fan of ginger nuts – hard enough to break your teeth on, distinctly average in a dunking situation and usually a bit heavy on the ginger for my taste. But then, I’ve always been rather spoiled when it comes to ginger biscuits, because in our family, my Granny’s gingers are legendary – and now, lucky readers, you get to share the recipe.
These beautiful biscuits are just right in my opinion: crisp on the outside with just a little softness in the middle, gorgeously buttery and with the perfect level of gingery warmth. With apologies to Gran, I’ve added just one twist, by enrobing them (as they’d say on a box of fancy truffles) in white chocolate, which I think is the perfect combination with ginger. They’re super easy to make, so putting in just that little bit of extra effort turns these little cookies into a luxurious teatime treat.
White Chocolate Ginger BiscuitsPrint Recipe
- 225g self-raising flour
- 85g butter
- 85g caster sugar
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 200g white chocolate
Preheat the oven to 160˚C (150˚C fan). Start by measuring out the butter, syrup and sugar in a medium-sized bowl and microwaving a couple of times until melted – you’ll probably only need two 30-second blasts, stirring after each one.
Next, add the flour, ginger and bicarbonate of soda and mix until you have a thick, soft dough. Use your hands to form the dough into little balls about the size of a 10p piece, and space them out evenly on a couple of greased baking trays – the biscuits will spread as they bake, so leave 5cm or so between each one.
Bake in the preheated oven for 14 minutes, until the biscuits are just turning golden. Let them cool on the trays for a few minutes, and then gently transfer them to a wire rack to cool completely.
Finally, break up the white chocolate in a small bowl (this is important – if the bowl is too big, then the chocolate won’t be very deep, and it’ll be harder to dip the biscuits) and microwave in thirty second bursts, stirring each time, until melted and smooth. Dip each biscuit halfway into the chocolate, and then lay on a sheet of siliconized baking parchment. Pop into the fridge to set the chocolate before serving with a cuppa.