Ginger Biscuits / Cookies
Recipes for Home and Restaurant
by Nadine Lloyd

Ingredients:
(Makes 60)
Dry Ingredients:
3½ cups plain flour
2 teaspoons baking powder
2½ tablespoons ginger – ground
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ teaspoon salt
6.4oz (180g) unsalted butter – room temperature
¼ cup brown sugar
1 cup molasses
2 tablespoons fresh ginger – grated
2 eggs
Method:
Preheat the oven to 302°F (150°C).
Line two baking trays with baking paper.
Set aside.
Sift all the dry ingredients together.
In a separate bowl, beat the butter and sugar together until light and fluffy.
Add the molasses, freshly grated ginger, and eggs (one at a time).
Beat until smooth.
Fold in the dry ingredients to form a soft dough.
Do not overwork the dough.
Lightly flour a work surface, then roll out the dough to 0.5in (13mm) thick.
Using a cookie cutter, cut out your desired shapes.
Place the shapes onto the trays and bake for 10-12 minutes, or until golden brown around the edges.
Allow to cool on a wire rack.
Serve with tea or coffee.
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