Ginger is part of autumn and biscuits are part of autumn coffee break. How about combining those two to make ginger biscuits that smell divine?
Nutrition (1 serving)
- 168 kcal
- 21 g carbohydrates
- 5 g fats
- 2,3 g protein
Per 15 portions
- 300 g plain flour
- 150 g cane sugar
- 100 g butter
- 1 egg
- 2 tsp ginger powder
- 1 tsp cinnamon
- 1/2 tsp baking powder
- pinch salt
- 2 tbsp ginger
Instructions
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Preheat the oven to 180°C.
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In a bowl, mix the flour, baking powder, dry ginger, cinnamon, and salt.
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In a separate bowl, mix room‑temperature butter with brown sugar until it has a creamy texture.
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Add in the eggs and mix well.
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Gradually add in the dry ingredients mix into the butter mixture. Mix until you have a smooth batter.
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To finish, add in the dry ginger (2 tablespoons).
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Form small balls and transfer them onto a baking tray lined with baking paper. Press down on them slightly.
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Bake in the preheated oven for 10‑12 minutes, or until the biscuits start to turn golden on the edges.
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Leave them to cool on the tray, then transfer onto a wire rack and let cool completely.
