If you want to prepare crisped ginger biscuits at the comfort of your home like a pro, you need to have these ingredients and follow the steps accurately. These cookies will be stored in your browser only with your consent. Melt the butter and syrup until incorporated, set aside to cool a little. It is mandatory to procure user consent prior to running these cookies on your website. I have actually made vegan versions of them a few times for various bake sales where we were lacking a vegan option. You could also make smaller balls and therefore more, smaller biscuits. I used these Ginger Cookies as the basis of my second place winning entry into the Great East Dulwich Bake Off – many moons ago! Instructions. My love of ginger biscuits came from my grandmother making them for us as kids. Vegan ginger cookies ahoy! They my favourite tea dunking biscuits but they have little staying power – in and out people. They will stay fresh for 4 days. It is also perfect inspiration for gifts for a budding baker in your life! Ginger biscuits are spiced biscuits, and include ginger snaps and gingernuts. Four: Using your hands roll the dough in to 8 equal sized balls and place on a baking tray lined with baking paper, evenly spaced. Just like these Chocolate Date Slice Bites. This website uses cookies to improve your experience while you navigate through the website. Subscribe now to receive my FREE 7 day meal plan! Necessary cookies are absolutely essential for the website to function properly. Plus you’ll receive a copy of my FREE 7 Day International Meal Plan!Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. If you’re finding that you’re losing a bit of chew using the gf flour, you can try adding in a little more golden syrup 🙂. If you don’t have a microwave, you can melt the butter and syrup etc in a medium saucepan on a low heat. Let biscuits cool to room temperature with a tea towel covering them. I will be making these again! But what if you are avoiding refined sugars, or trying to limit your intake? I don’t know about you, but I’m disappointed when I try a ginger biscuit to find that I can barely even taste the ginger. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Hi I’m sorry you had a struggle – unfortunately many things can affect recipes with flour from the type, the brand, even the altitude at which you bake. Required fields are marked *. These Sugar Free Ginger Biscuits are firm on the outside and soft on the inside and pop with flavour and zing  thanks to a combination of finely grated fresh ginger and ground ginger. Place each ball on the baking sheets making sure that you give them plenty of room to spread. Preheat oven to 180 degrees c/350 degrees F, Put the dates into a dessert bowl and cover with boiling water for 10 minutes to soften them up. There is no need to use any kind of electric mixer. Using a margarine instead of butter might also affect the spread. Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack. I remove the skin from the ginger first as I don’t want that in the biscuit, then finely grate it with a zester like this one, and then I use ground ginger spice. It is worth experimenting with the thickness of the cookies and the cooking time a little to get them to exactly how you want them. You have been warned. ginger biscuits without golden syrip? It should be noted that these are not biscuits with a roll-able and cut-able dough – this is not suitable for gingerbread men and houses. Hi if you were to add stem ginger for a little more heat, how much would you suggest adding please? I really hope that they become a family classic for you too! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!Lets be honest. Aw brilliant I’m so pleased you loved them! Please refer to my Disclosures Page for more details. Sieve the flour, bicarbonate of soda and A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. For a little less spread next time try not pressing the balls down at all or only a really little bit 🙂. I’ve never cooked with date syrup but I’ll definitely be keeping and eye out and trying it sometime, it sounds delicious! Get the FREE Healthy Food Swaps Checklist Pack! Egg Free: For an egg allergy, swap each egg for 1 tbsp veg oil. When making ginger biscuits, adding syrup helps to make them sweet and to give them that crunch. Add butter, golden syrup and light brown sugar to a pan. If you don’t have a fan oven, bake for 17 minutes). They should maybe be called Ginger Biscuits but whatever your opinion, this is an easy one bowl recipe with no messy dough to scrape off the counter. Sift flour, soda, spices and salt. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do. Or, as I have literally just found out, you can make your own homemade golden syrup! Don’t worry, I promise not to spam you or bombard you too often. Or, how about these Sugar Free Coconut Jam Drops – It’s also an old family recipe but I’ve healthified it and removed the refined sugars. Without further ado, here are the steps to follow to get these crusty cookies: We also use third-party cookies that help us analyze and understand how you use this website. They should maybe be called Ginger Biscuits but whatever your opinion, this is an easy one bowl recipe with no messy dough to scrape off the counter. Preheat the oven to 180°C (350°F) (without fan). Try subbing my ginger biscuits for the chocolate digestives in my Chocolate Lime Pie. I made a vegan version. Spray a baking tray or cookie sheet with oil to stop the biscuits from sticking if you don’t have a silicone baking mat. Looking To Cut Out Sugar? Your email address will not be published. Dairy Free: To make my ginger biscuits suitable for a dairy allergy, simply swap the butter for a a dairy free alternative. The dough is rather good to just eat as cookie dough. They are sweetened naturally with stevia and dates, are low carb, and you can make them in under 30 minutes. Mix all the ingredients (except the egg) together and add the beaten egg bit by bit to make a stiff consistency. So so nice and super easy. Oh I’m so pleased it worked out for you. This simple, traditional British recipe for hard ginger nut biscuits makes crispy spiced cookies sweetened with golden syrup. My dad likes to squash them more than me and bake them a little longer for something more akin to a crispy gingernut. Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion! Once they have cooled, store in an air tight container at room temperature. Ginger syrup does not have to be one-dimensional. I found the recipe far too dry and had to add around 4-5 extra tablespoons of butter to get the dough to stick together. Using a teaspoon spoon out golf ball sizes of cookie dough and roll into a ball. This post may contain affiliate links. If your Ginger Cookies go a little dry, try giving them 10 to 15 seconds in the microwave. (I used a fan oven. You can carry on and use the saucepan as the mixing bowl for the rest of the recipe. Add sifted baking powder, baking soda and flour. Hi, I’m Chloe and I’m a foodie recently returned to the north of England. Honey would be another alternative but obviously that is going to change the flavour profile again. Oh, and I’m quite sure her recipe had tons of white sugar in it! ; Line a large baking tray with baking paper. To see more of my recommended equipment items for new bakers, have a look at my post featuring all the essential equipment you might need. Aeration isn’t required and it will ultimately make the biscuits tough. These Sugar Free Ginger Biscuits are firm on the outside and soft on the inside and pop with flavour and zing thanks to a combination of finely grated fresh ginger and ground ginger. Preheat oven to 180 degrees C. Mix all the ingredients (except the egg) together and add the beaten egg bit by bit to make a stiff consistency. Melt butter and syrup in a small saucepan. Your email address will not be published. Crispy, crumbly and chewy. You will need to bake them a little longer from frozen. In a separate bowl, beat butter and brown sugar until creamy. 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Learn how to make some ginger biscuits without golden syrip use third-party cookies that help us analyze understand. Another alternative but obviously that is finely grated allergy, swap each egg newsletter and avoid missing out on of...