Food Monday ~ Ginger Crunchies

Ginger Crunchies
Preheat Oven to 180ºC

100g butter
50g caster sugar
150g self-raising flour
2 teaspoons ground ginger
5 pieces of stem ginger, drained & finely chopped

I use the food processor for these.

Whizz the butter and sugar for 1 minute then add the sieved flour and ground ginger and half the chopped stem ginger and whizz again to form a ball.
Place teaspoon sized balls of the dough, well spaced apart, on greased baking sheets.  Flatten each biscuit with a wet fork, the place a piece of the remaining chopped ginger on top.
Bake for 15-20 minutes until pale golden.  Leave the biscuits to cool for a few minutes and then transfer to a cooling rack until cold.
Store in an airtight tin.

2 thoughts on “Food Monday ~ Ginger Crunchies

  1. Marianna

    Ooo, these look good.

    I have a recipe with fresh ginger that you might like. I always make a double batch and freeze them in dropped shapes ready-to-bake.

  2. Grannymar Post author

    Marianna – I LOVE ginger in any form. If you email the recipe, I’ll give it a try. 😀


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