|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The perfect biscuit for me is an old-fashioned ginger biscuit, also known affectionately as a ginger nut or gingersnap. It is spicy yet sweet and everyone loves them.
The ginger biscuit is one of Britain's favorite biscuits, and we have been eating them for centuries. It makes the perfect partner to a hot cup of tea, as once cooled after cooking, it becomes super hard and so it's the perfect dunking biscuit. The ginger in the biscuit is also lovely for soothing a tummy upset, especially one associated with car sickness.
"The cookies were excellent. They ended up crisp and delicious, with plenty of snap. I used an electric mixer to cream the butter and sugars, and then slowly beat in the egg and dry ingredients. I did have to dust the parchment paper and dough with a bit of flour as I rolled." —Diana Rattray
1 cup unsalted butter, softened
3/4 cup plus 2 tablespoons castor sugar
3/4 cup soft dark brown sugar
1 large egg, beaten
2 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 tablespoon ground ginger
Pinch mixed spice, optional
Gather the ingredients.
In a large bowl, beat together butter, castor sugar, and brown sugar until light and creamy.
Using a whisk, slowly add beaten egg, a little at a time.
Sift together flour, baking powder, salt, nutmeg, cloves, cinnamon, ginger, and mixed spice (if using) into another bowl.
Carefully stir flour mixture into butter, sugar, and egg mixture.
Roll out half the dough between 2 sheets of greaseproof paper to 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.
When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.
Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter, and it yielded about 4 dozen cookies.
Gather scraps, reroll between sheets of paper and refrigerate again. Continue cutting and rerolling until all of the dough is used.
In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge, or they will get too soft.
Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.
- After cutting out a batch of cookies, reroll the dough scraps between the sheets of parchment or greaseproof paper and put the sheet of dough back in the refrigerator. Repeat cutting, rolling, and baking until all the dough is used.
- If you have a scale, each cup of all-purpose flour will weigh approximately 4 1/2 ounces or 125 grams. If you don't have a scale, measure the flour using the spoon and sweep method. First, stir the flour to fluff it, then use a spoon to fill the measuring cup. Use a straight-edge utensil, such as a knife or wooden spoon handle to sweep the excess flour from the top of the cup.
How to Store and Freeze
- Store crisp cookies in a container with a loose-fitting lid. Cookies stored at room temperature will last from two to three weeks.
- Freeze cookies in airtight containers for up to six months (for best quality).
What is greaseproof paper?
Greaseproof paper is a paper that is used in food packaging and cooking. It is impermeable to oil. If you don't have greaseproof paper, use parchment paper or waxed paper to roll out the dough. You may have to dust it with a little flour to keep the dough from sticking to the paper.
What is castor sugar?
Castor sugar is superfine granulated sugar. If you can't find caster sugar or superfine sugar, grind regular granulated sugar (about 2 extra teaspoons for each cup of castor sugar) in a blender or food processor for a few seconds. The texture should be fine, not powdered.