These are the best ginger biscuits I’ve every tasted! my boys agree with me. The relative quantities of ingredients with other ginger biscuit recipes is not major but it obviously is significant. The size of walnuts used in the The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pastiesis rather larger than in Mary Berry’s books as well. This recipe made 24 large biscuits. The biscuits were slightly cookie like with a bend rather than a snap. I will be baking these again soon. I’ve used all my stem ginger but I have a jar of crystallised ginger in the cupboard to use up. They stack well and look pretty in cellophane bags with ribbon so would make good presents.
- 350g self raising flour (or 350g plain & 3 tsps baking powder)
- 1 tbsp ground ginger
- 1 tsp bicarb of soda
- 200g caster sugar
- 115g unsalted butter
- 85g golden syrup
- 1 free range egg
- 35g (2 pieces) stem ginger drained and finely chopped
- Preheat oven to 170C/325F/Gas 3
- Grease 3 baking trays
- Gently melt butter and golden syrup in a pan over a low heat and set aside until barely warm.
- Sift flour, ground ginger, bicarb of soda and sugar in a large mixing bowl
- Pour cooled and syrup mix, beaten egg and chopped ginger into the bowl with the flour mix and mix with a wooden spoon and combine thoroughly.
- Roll mixture into 24 (large) walnut sized balls and place on prepared baking trays well apart to allow for spreading.
- Bake in oven for 15-20 minutes until a good golden brown.
- Leave biscuits to cool on trays for a couple of minutes then transfer to a wire rack and leave to cool completely.
My SIL gave me the above jar of cookie mix at christmas and it has taken me until now to make it up, if I’d known how delicious they were I’d have made it up immediately. These were perfect chewy cookies that were still good several days after (we forgot the last 3 in a tin or we wouldn’t have been able to check) so I made sure I got the recipe. The recipe and instructions have American measurements. I’ll come back to this post and add the UK measurements when I have a bit more time. Personally I prefer my ‘large walnut’ balls as it made 2 doz generous cookies, regular size ‘walnut’ balls would be usual UK biscuit size cookies. The mixture was packed in a 1 litre Ikea jar.
- 1 cup all-purpose flour
- 1/2 c white sugar
- 1/2 tsp. baking powder
- 1/2 c brown sugar
- 1/2 tsp. baking soda
- 1/2 c chopped nuts of your choice
- 1-1/4 c rolled oats
- 1/2 c chocolate chips
- 1 (5.5 ounce) milk chocolate bar
- With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. Mix oatmeal in a blender.
- Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down.
- Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top.
- Attach a card with the following directions:
Chocolate Chip and Nut Cookie Mix
Preheat oven to 375. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, add chocolate chips and nuts and mix thoroughly. Roll into walnut-sized balls, place on slightly greased cookie sheet two inches apart.
Bake for 8-10 minutes. Makes: 2-3 dozen