|Nutritional Guidelines (per serving)|
|Servings: Depends on size (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|*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 ginger nuts or ginger snap. They are spicy yet sweet and everyone loves them, and the best bit, they are easy to make.
Ginger biscuits are one of Britain's favorite biscuits and we have been eating them for centuries. They make the perfect partner to a hot cup of tea as once cooled after cooking, they become super-hard, so the perfect dunking biscuit. The ginger in the biscuit is also lovely for soothing a tummy upset, especially one associated with car sickness.
- 8 oz. unsalted butter (softened)
- 6 oz. caster sugar
- 6 oz. brown sugar (soft and dark)
- 1 egg (beaten)
- 12 oz. all-purpose flour
- Pinch salt
- 1/2 teaspoon baking powder
- 1 teaspoon nutmeg (freshly grated)
- 1 teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 3 teaspoon ground ginger
- Optional: a pinch of mixed spice
Gather the ingredients.
In a large roomy, baking bowl, beat together the butter and sugars until light and creamy - use an electric whisk to make it easier, but a hand one also works fine. While constantly whisking, slowly, slowly add the beaten egg just a little bit at a time.
Sift together the flour, baking powder salt, and spices into another bowl then carefully stir these ingredients into the butter, sugar and egg mixture.
Roll out the mixture to the thickness you want between two sheets of greaseproof paper, then place the whole lot into the fridge and rest for a couple of hours, overnight if possible. A nickel is a good measuring tool for thickness.
When you are ready to cook the biscuits, heat the oven to 350 F/180 C/gas 4 and grease a baking sheet with a little butter.
Cut the dough with a cookie, or gingerbread man cutter to the size you wish. In batches, place the biscuits on the baking sheet leaving plenty of space around each biscuit as they will spread. Bake for 10 minutes in the preheated oven. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge or will go too soft.
Once cooked, remove from the oven. As the biscuits will be soft at this point, carefully remove from the baking sheet and leave to cool on a wire cooling tray. Miraculously, the biscuits will harden up, and when completely cold, have a perfect snap.