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Mary Berry Ginger Biscuits

Mary Berry Ginger Biscuits
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These classic Mary Berry ginger biscuits are crisp, spiced, and perfectly golden, with a deep ginger flavor and a satisfying snap. The dough comes together quickly and bakes into beautifully round cookies that are ideal for tea time or as a simple treat. Each bite delivers a warm, aromatic kick from ground ginger and a subtle sweetness from golden syrup.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3 tablespoons golden syrup (or light corn syrup if unavailable)
  • 1 1/2 cups all-purpose flour (7.5 oz / 214 g)
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 large egg, lightly beaten

Instructions

  1. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures even baking and prevents sticking without over-greasing.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using a wooden spoon or electric hand mixer on medium speed until pale and fluffy, about 2 minutes. This incorporates air, creating a tender crumb.
  3. Add the golden syrup and beat until well combined, scraping down the sides of the bowl as needed. Golden syrup adds moisture and a subtle caramel note that complements the ginger.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and fine sea salt. Whisking ensures the leavening and spices are evenly distributed, preventing bitter pockets of baking soda.
  5. Gradually add the dry ingredients to the butter mixture in two additions, mixing on low speed or stirring gently until just combined. Do not overmix, as this will develop too much gluten and yield tough biscuits.
  6. Add the lightly beaten egg and stir until the dough comes together into a cohesive ball. The dough will be slightly sticky but manageable. If it is too wet, chill for 10 minutes.
  7. Scoop out heaping teaspoonfuls of dough (about 15 grams each) and roll them into smooth balls using the palms of your hands. Place them on the prepared baking sheets, spacing them at least 2 inches apart, as the biscuits spread during baking.
  8. Flatten each ball slightly with the back of a fork or your palm to a disk about 1/4 inch thick. For a classic crosshatch pattern, press gently with a fork in two directions. This ensures even thickness and uniform baking.
  9. Bake one sheet at a time on the center rack for 10-12 minutes, until the biscuits are puffed, lightly golden at the edges, and the centers appear set but still soft. They will continue firming as they cool.
  10. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes. This resting period allows them to set without breaking. Then transfer to a wire rack to cool completely, about 15 minutes. They will crisp up as they cool.
  11. For perfectly even rounds, rotate the baking sheet halfway through baking. Avoid overbaking, which will make them dry and too hard. The edges should be just golden, not dark brown.
  12. If the dough becomes too sticky to roll, chill it for 15 minutes. Warm hands can soften the butter, but chilling firms it back up for easier handling.

Notes

Store ginger biscuits in an airtight container at room temperature for up to 1 week. To freeze, layer cooled biscuits between parchment in a freezer-safe container for up to 3 months. Thaw at room temperature for 10 minutes before serving. To re-crisp, bake at 300°F (149°C) for 3-5 minutes.

Nutrition

Keywords: Mary Berry ginger biscuits, ginger biscuit recipe, British ginger cookies, Mary Berry biscuits, spiced cookies, easy ginger cookies, golden syrup biscuits, tea time cookies, homemade ginger biscuits, simple cookies, holiday cookies

Find it online: https://britishrecipes.uk/mary-berry-ginger-biscuits/