These straightforward ginger and honey biscuits are my newest obsession and I’ve made them 4 instances. They’re the most effective ginger biscuits I do know and are available collectively in minutes by hand in a single bowl. My household beloved them over the vacations. They are often baked till tender and chewy or crunchy like gingernut biscuits (UK ginger biscuits).
I lately labored with the stunning duo behind the Waggle Honey model to develop a brand new flavour of their vary of flavoured craft honey: Lemon and ginger.
Enjoying round with the ratios of floor ginger and lemon extract to make a balanced honey was a stunning challenge. This might be excellent on toast or to sweeten a cup of tea. It’s additionally excellent in these ginger and honey biscuits.
To amplify the lemon barely I added the zest of a lemon, however the flavour remains to be very refined. You may omit this in case you choose.
Waggle craft honey is creamed honey that has been sourced and made in small batches. They’re 100% uncooked and infused with pure elements, free from preservatives or synthetic flavours. The honey is unfiltered and unheated, thereby retaining its pure goodness.
I tailored my straightforward South African Ginger biscuit recipe from manner again within the archives of this weblog. This might be the recipe to observe do you have to need tremendous crunchy biscuits. You too can obtain crunchier biscuits with the directions under.
Methods to make these ginger and honey biscuits crunchy
I really feel like there are two varieties of folks on this planet. Those that like their cookies or biscuits crunchy, and those that like them tender and chewy.
If you’re the previous, you may make these biscuits crunchy like a gingernut. Merely scale back the honey to 2 tablespoons and omit the lemon zest. Bake till golden brown for 14 – quarter-hour. Watch these biscuits rigorously whereas baking as they’ll go from golden to burnt VERY rapidly.
Only a notice on this recipe. Be certain the dough is sort of dry even borderline crumbly. Whether it is too sticky the cookies will unfold an excessive amount of. Be sure you measure the water and honey accurately. Add just a little flour whether it is sticky.
Permit some house between every ginger biscuit on the baking tray and see my notes within the recipe re cooling the biscuits.
A couple of of my favorite biscuit recipes
The traditional and iconic vanilla snap biscuit recipe is ideal to embellish.
The most effective shortbread biscuit balls with chocolate middles is perhaps one among my all-time favorite biscuits (cookies). Moreish and addictive. I like to make use of Cadbury’s Chocolate within the center.
The most effective-whipped vanilla shortbread biscuits (excellent to make with or for youths).
Alison Roman’s greatest chocolate chip cookie (that’s extra of a biscuit) and straightforward to make and freeze for later. NB – You may freeze the raw dough and the baked biscuits.
The most effective cashew nut butter biscuits (or use an excellent high quality peanut butter in case you choose)
Greek shortbread biscuits – lined in ice sugar these almond-flecked beauties are addictive.
My best-ever baking recipes are the place one can find a full listing of all my favorite baking recipes of all time. I’ve been running a blog for over 14 years so there’s a LOT.
- 240 grams / 1 1/2 cups cake flour
- 2 tsp floor ginger (improve to three tsp if utilizing plain honey)
- a pinch of salt
- 1/2 tsp floor cinnamon
- 120 grams 1/2 cup gentle brown sugar
- Finely grated zest of 1 lemon
- 125 gm tender salted butter at room temp
- 1 tsp 5 ml bicarbonate of soda baking soda
- 3 Tbs / 45ml Waggle Lemon & Ginger honey
- 30 ml 2 Tbs sizzling water
- further brown sugar to sprinkle over the biscuits (elective)
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Preheat the oven to 180 C (350 F)
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Add the sugar and lemon zest to a small bowl and rub the zest into the sugar to launch the oils.
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Add the flour, spice, and salt and provides it an excellent combine.
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Add the butter to the bowl and till you get a crumb-like texture.
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In a separate small bowl combine the honey, bicarb, and water and when it’s blended add it to the flour combination. Combine till you’ve a tender dough ball and there are not any unfastened bits of crumb. It needs to be fairly dry and borderline crumbly. If it’s too sticky, add some extra flour.
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Scoop out roughly 11/2 tablespoons of dough and roll it right into a ball. It needs to be the dimensions of a walnut.
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Organize the balls spaced out on a baking sheet lined with a silicone baking sheet or baking paper. Press every dough ball down with a fork – it’s best to get round 20 biscuits.
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Bake for 13 – 18 minutes till they’re a pleasant caramel color after which take away and funky on a rack. Maintain an in depth eye after 13 minutes as they’ll burn fairly simply. The oven instances could range and if vital bake longer. For a crunchier biscuit bake for longer (round 14 – quarter-hour) and for a softer, chewier biscuit bake for 13 minutes.
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Take away and permit to chill on a cooling rack. If you need them tender and chewy, take away them from the baking sheet as they arrive out the oven. Do that by sliding the baking paper onto the rack.
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If you need them crispier, go away them to chill on the baking tray as they may carry over cooking for a bit.
To make these crunchy like a gingernut, scale back the honey to 2 Tbs and omit the lemon zest. Bake till golden brown for 14 – quarter-hour.Â
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