A few weeks ago Marianna Paulson, also known as Auntie Stress tempted my taste buds with these ginger biscuits made with grated root ginger. They are just right for this time of year. 😀
Marianna’s Ginger Biscuits
Preheat oven to 180°°C
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 tablespoon ground ginger
3/4 cup butter
1 cup brown sugar
1/4 cup molasses/treacle or golden syrup
2 tablespoons grated fresh ginger
Sugar for tossing
Sift flour, salt, baking soda, baking powder, cinnamon, cloves & ground ginger into a bowl.
Cream butter and sugar and add egg, molasses/treacle or golden syrup & grated ginger, I did this in food processor. Add the flour to the creamed mixture and pulse to mix thoroughly.
Chill dough in the fridge to for 30 minutes.
Form dough into small balls and toss in white sugar. Marianna suggested putting the sugar in a food bag and tossing the dough balls a few at a time, it is faster and cleaner.
Place on greased cookie sheet and press each one with a fork. Bake for 10 to 12 minutes. Check after 10 minutes, under-bake slightly, then leave on cookie sheet for a few minutes before removing to a cooling rack.
Try not to eat them before they are cold. 😉