Easy Ginger Biscuits (Ginger Cookies)
These easy Ginger Biscuits are a bit different from a traditional ginger cookie or ginger biscuit recipe. I think of them as a cross between a flapjack and a brandy-snap. They are very quick to bake, only 10 minutes in the oven, and have a base of oats with sugar and butter, a small amount of flour and an egg. The ginger flavour comes from finely chopped pieces of stem ginger that are added to the mixture. Flaked almonds also give a bit of extra crunch and nuttiness.
This recipe is based on one that my mother used to make. She used candied peel, rather than stem ginger, in her recipe. I am not a huge fan of candied peel and I had a half-used jar of stem ginger left over from Christmas so I decided to try make a ginger-flavoured version. I was also looking for a baking recipe that did not use a lot of flour as I am finding it hard to get hold of this at the moment.
These Ginger Biscuits have a subtle ginger flavour which even those who are not big ginger fans seem to like. The biscuits themselves are chewy with a bit of crunch around the edges and are sweet and buttery.
Things you need to know about these Ginger Biscuits (Ginger Cookies)
- They are very quick and easy to make. Just mix all the ingredients together and pop them in the oven for 10 minutes.
- The only slightly tricky stage is getting the cooked biscuits off the baking tray. The key is to make sure that the baking tray is very well greased and that you do not try and take the biscuits off immediately they come out of the oven (they will be too soft) or leave it too long (they will be welded to the baking tray!). If you leave it for about 5 minutes, that is just about right and it should be quite straightforward to get them off.
- Don’t leave out the pinch of salt. It makes a big difference to the taste of the biscuits as it balances out the sweetness.
- They are very versatile. Have them with a cup of morning coffee or afternoon tea. Add them to lunch boxes. Or they are also a very nice addition to a bowl of ice cream.
- I used stem ginger for this recipe. This is candied ginger in its own syrup which you can buy in most supermarkets. It is one of my favourite ingredients as a little goes a long way and, in addition to the globes of sweet ginger, you can also use the syrup as a flavouring. However, if you do not have stem ginger to hand, you could use pieces of crystallised ginger which can be found in the baking aisle in most supermarkets.
- If ginger is not your thing, you could substitute the stem ginger for the same amount of mixed peel. Or you could just leave out the ginger and you would still have a delicious, oaty, buttery biscuit.
Other teatime treats
If you are a fan of ginger, you might like my Ginger and Pear Cake or Gingerbread Loaf Cake . If you are in the mood for a different kind of biscuit, you could try my Lavender Shortbread or Lemon Biscuits. Or if you are a savoury kind of person then Cheese Biscuits might hit the spot. I also have a lot of recipes for very easy loaf cakes including St Clement’s Cake, Apple Cake, Coconut Cake, Blood Orange Cake, Cherry and Almond Cake, Earl Grey Cake, Latte Cake with Salted Caramel, Lavender Cake, Lemon Drizzle Cake, Rhubarb Crumble Cake and Rum Banana Bread.
How to make Ginger Biscuits (Ginger Cookies)Print
These quick and easy Ginger Biscuits (or Ginger Cookies) are crisp and buttery with a subtle note of ginger.
- 1 teaspoon vegetable oil
100 g (4 oz) rolled oats
100 g (4 oz) soft brown sugar
100 g (4 oz) caster sugar
1 tablespoon flour
- 25 g (1 oz) flaked almonds
100 g (4 oz) butter
- 1 egg
50 g (2 oz) stem ginger
- Set your oven to 170 C, 325 F or Gas Mark 3.
- Line two baking sheets with baking parchment. Pour half a teaspoon of vegetable oil onto each sheet and spread over the entire surface using your fingers or a pastry brush.
- Put the rolled oats, soft brown sugar, caster sugar, flour, almonds and a pinch of salt into a large mixing bowl.
- Melt the butter in a microwave or in a small saucepan. Add the melted butter to the dry ingredients. Then stir in the egg.
- Finely chop the stem ginger and add it to the mixture.
- Drop teaspoons of the mixture onto the prepared baking sheets making sure that you leave a four centimetre gap between each one as they will spread out when they are in the oven.
- Put the baking sheets into the oven for 10-12 minutes.
- Remove the baking sheets from the oven and allow the biscuits to cool on them for five minutes before removing them with a palette knife or spatula. Place them on a baking rack to cool completely.
Keywords: biscuits, cookies, ginger, easy