Beautiful recipe based on Tesco.com (LINK).
Comments added as Baking Fanatic from first attempt:
Absolutely fantastic recipe! I completely agree with cookielover below; I used 1tsp of ground ginger, and half tsp of cinnamon, and it didn't hurt the recipe.
I wasn't sure what 'balls' of ginger were so I used about a fat index finger's worth - approx 2.5" - of root ginger, grated it, and squeezed the juice out through a tea strainer (not sure that clarifies anything!).
I have since looked up through the shopping list what was meant by stem ginger.
I did not bother to cube the butter seeing as it was to be melted.
Lovely chewy consistency - a much more comforting biscuit compared to the hardness and harshness of a 'regular' ginger snap. I managed to make 18 biscuits from this recipe.
Mine did not turn out as golden as the ones in the picture; perhaps my syrup was not golden enough, however I have a huge bottle to work through, so maybe I will try using some dark muscovado sugar next time to give a bit more colour... maybe replace 10 - 20g of light muscovado with dark muscovado.
Second attempt - I found Stem Ginger! Amazeballs!
The biscuits turned out lovely and chewy, however as it has been a while since the first attempt, I cannot compare the two.
They had disappeared by 9.30am in the office anyhow!
Will definitely do again.
Available at Samara's Baked Goods
Comments added as Baking Fanatic from first attempt:
Absolutely fantastic recipe! I completely agree with cookielover below; I used 1tsp of ground ginger, and half tsp of cinnamon, and it didn't hurt the recipe.
I wasn't sure what 'balls' of ginger were so I used about a fat index finger's worth - approx 2.5" - of root ginger, grated it, and squeezed the juice out through a tea strainer (not sure that clarifies anything!).
I have since looked up through the shopping list what was meant by stem ginger.
I did not bother to cube the butter seeing as it was to be melted.
Lovely chewy consistency - a much more comforting biscuit compared to the hardness and harshness of a 'regular' ginger snap. I managed to make 18 biscuits from this recipe.
Mine did not turn out as golden as the ones in the picture; perhaps my syrup was not golden enough, however I have a huge bottle to work through, so maybe I will try using some dark muscovado sugar next time to give a bit more colour... maybe replace 10 - 20g of light muscovado with dark muscovado.
Second attempt - I found Stem Ginger! Amazeballs!
The biscuits turned out lovely and chewy, however as it has been a while since the first attempt, I cannot compare the two.
They had disappeared by 9.30am in the office anyhow!
Will definitely do again.
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| Alongside Double Chocolate Cookies |
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