The Ultimate Ginger Biscuit Recipe from Manon's Little Kitchen

December 12, 2019

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Written by Maxine Thompson

The Ultimate Ginger Biscuit Recipe from Manon's Little Kitchen

December 12, 2019

·

Written by Maxine Thompson

My recipe this week is the humble Ginger Biscuit. A very alien concept for a french lady. But when you tell me you can build a house with biscuits, I am all over it!

When I am not familiar with a concept or recipe, I have learnt that research is key! We are so lucky that there are plenty of amazing pieces of advise online, and I would totally recommend to do the same. I love to learn about other people and add my general knowledge of baking and cooking to make it work.

For this recipe, I have combined my knowledge of making biscuits – apparently I make good biscuits! – and some advises from mostly American bloggers. A lot of people add bicarbonate of soda or baking powder, to give it a more cakey consistency. I personally prefer the dryer version and it is also much sturdier for any type of constructions.

The Ultimate Ginger Biscuit Recipe

Ginger Biscuits
400g of dark muscovado sugar
200g of granulated sugar
250g of salted butter at room temperature
2 tbsp of golden syrup
2 tbsp of black Treacle
3 eggs
2 tbsp of ground ginger
1 tbsp of cinnamon
1/2 tsp of nutmeg
600g of plain flour

Royal Icing
2 egg whites
1 tsp of cream of tartar
500g of icing sugar

Method

1* Make the biscuit dough: In the bowl of an electric mixer, add the sugars and the butter and beat for 4 min. Then add the eggs one by one. When everything is combined, add the golden syrup and treacle and mix well. Finish by adding the flour and the ground ginger and cinnamon and nutmeg. The dough will be super stiff, but that is good!

2* Bake : Take a quarter of the dough, and roll on a floured surface and start to cut the shaped desired. Keep the pieces in the fridge for 30 min before baking at 180 degrees for 18 min.

3* Make the royal icing: In the bowl of an electric mixer, add the eggs and the cream of tartar and mix until soft picks form. Stiff in the icing sugar and mix for 5 min. Add some icing sugar to make it thicker, and add some water to make it thiner, easy!

Merry Christmas Baking!

Manon Lagreve is a baker and runs her website called Manon’s Little Kitchen!
Here she shares her recipes, her “coups de coeur”, her travels and anything that makes her happy