This ginger biscuits recipe is one I modified from the tried and trusty school recipe. I think the mums at the school canteen have been making these for generations. Certainly, the traditional recipe has ample sugar, plus golden syrup. A treat is a treat.
When it was my turn to make the ginger biscuits, I couldn’t find any golden syrup, so I simply used the treacle that’s been in the back of my pantry forever. Treacle is a little stronger in flavour than golden syrup. It added an extra stickiness to the inside of the biscuits. They are crunchy on the outside with a little chewiness on the inside. In other words, perfect.
My kids much prefer the treacle version, so that’s the one I’m sharing here. Treacle usually sits alongside the golden syrup at the supermarket, but if you can’t get hold of it just use golden or even maple syrup instead.
This recipe makes a lot of biscuits. It’s there to feed the masses at the school canteen, after all. You could halve it if you wanted to, but I simply make it up as-is and freeze the extras. These ginger biscuits freeze in one big container, don’t stick together and thaw like champs.
Makes 30 small biscuits
Prep time: 20 minutes
Bake time: 12 minutes
125 g butter
1 cup sugar
1 tablespoon treacle
1 egg, lightly beaten
2 cups wholemeal flour (white works fine too)
4 teaspoons ground ginger
Preheat oven to 180ºC.
Melt the butter in a large saucepan, remove from heat and stir in the sugar and treacle until dissolved.
Once the mix has cooled, stir through the egg then sift in the flour and ginger. Mix well until fully combined then allow to cool completely.
Roll into balls (if you are particular, as I am when baking for the canteen, make each ball 12g for even biscuits). Place apart on baking trays and bake for around 12 minutes, or until golden on top.
These ginger biscuits are delicious served with a bottle of milk.