Name: Golden Syrup Gingerbread Biscuits
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 5 tbsp + 1 tsp butter (75 g); 3/4 cup brown sugar; 1/2 cup golden syrup; 1 egg; 1 3/4 cups cake flour; 1/2 tsp baking powder; 1 tsp bicarbonate of soda; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; Extra cake flour for rolling

Description

These Golden Syrup Gingerbread Biscuits are the kind that fill the kitchen with the warm smell of ginger and brown sugar while they bake. They’re simple, old-fashioned, and honestly perfect with a cup of tea while they’re still slightly warm.

Ingredients

Units Scale

5 tbsp + 1 tsp butter (75 g)
3/4 cup brown sugar
1/2 cup golden syrup
1 egg
1 3/4 cups cake flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Extra cake flour for rolling

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Instructions

In a small saucepan, gently melt 75 g butter (5 tbsp + 1 tsp) with ½ cup golden syrup and ¾ cup brown sugar over medium heat.
Stir for about a minute until smooth and combined.
Remove from the heat and let the mixture cool for about 5 to 10 minutes so it’s warm but not hot.
In a large mixing bowl, sift together 1¾ cups cake flour, ½ tsp baking powder, 1 tsp bicarbonate of soda, ½ tsp ground ginger, and ¼ tsp ground nutmeg.
Add 1 egg to the dry ingredients, then pour in the cooled butter and syrup mixture. Mix everything until a soft dough forms.
Cover the dough and place it in the fridge for 15 to 30 minutes, as it will make it easier to roll out or shape the cookies.
Preheat the oven to 350⁰F (180⁰C). Line a baking tray with greaseproof paper.
Lightly flour your work surface with a little cake flour.
Roll the dough out to about ¼ inch thickness.
If it sticks a bit, dust the rolling pin lightly with flour.
Cut the dough into shapes as desired and place them on the prepared tray, leaving some space between each one because they do spread slightly.
Bake for 12 to 15 minutes, until the biscuits are lightly golden and set in the centre.
Let the biscuits cool on the tray for about 5 minutes, then move them to a cooling rack.
They’ll firm up as they cool and may shrink just a little, which is completely normal.
These are lovely, slightly crisp on the edges and softer in the middle.
If you prefer crunchier biscuits, just bake them a minute or two longer.

Notes

Created, prepared, tried, and tested by Preshana