Stem Ginger Biscuits
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 18 cookies
Instructions:
2 3/4 cup self-rising flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 2/3 cup caster sugar
1/2 cup unsalted butter
1/3 cup golden syrup
1 egg, beaten
2 pieces (about 35 gram) stem ginger, drained and finely chopped
Directions:
Preheat your oven to 170 °C (325°F) and butter your baking sheets.
In a small sauce pan, add your butter and golden syrup and stir together over low heat until the butter is melted. Remove from heat and set aside to cool.
Sift together your flour, ground ginger, baking soda and sugar into a large mixing bowl.
Add your melted but cooled butter and syrup, beaten egg, and chopped stem ginger to your dry ingredients and stir together with a wooden spoon or rubber spatula until well combined.
Use a cookie scoop or a spoon to scoop out walnut-sized balls of dough. Roll them in your hands to form them into neat spheres. Place these on your baking sheets, leaving plenty of space for each biscuit to spread as it bakes.
Bake your cookies for about 15 minutes until golden brown. If you prefer a more crispy texture, let them bake for a few more minutes, but keep a close eye on them so they don’t tip over into burnt territory.
Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an air-tight container.
Notes:
Tips for making Stem Ginger Biscuits:
I like that you don’t have to use an electric mixer for this. You do have to melt butter and golden syrup together, so it’s not necessarily less clean up. Melt the butter first so it can cool a bit while you get on with the rest of the work.
Basically, you’ll just add all your dry ingredients to a bowl, mix them well, then pour over the melted but cooled butter and syrup mixture, plus an egg and your chopped stem ginger. I like to use a rubber spatula to mix and smoosh it all together to form a dough. It will be pretty dry.
Then all that’s left to do is scoop out the dough, roll the scoops into neat balls, and bake until golden, fragrant, and crisp around the edges. If you prefer a crispier biscuit, just leave them in the oven a bit longer to dry out morecrystallisedtalised ginger the same as stem ginger?
No, these are two different forms of preserved ginger. Stem ginger is preserved in syrup, so it’s soft and easy to chop. Crystalised ginger is dried and coated in sugar, so it’s much harder. You want the soft, stem ginger for these biscuits.
Magical Properties of Ginger:
Ginger has many uses as a witchcraft ingredient. As a root, its earth energy can bring health and healing. It’s fiery quality makes it popular for love and power spells. And it’s also common in spells for money, abundance, and success. (Source: The Modern Witchcraft Book of Moon Magic by Julia Halina Hadas)
Recipe courtesy of Awesome on 20.com
