Ginger Crunch Biscuits… By Lucy Simmons
February 10, 2016
At Heart Kitchen we love the warm spice of ginger, today packed into a crunchy, crumbling biscuit.....Delicious on their own, or crushed up in dessert bases...............
- Prep: 15 mins
- Cook: 15 mins
- Yields: 30 Snack size
- Preheat the oven to 180C and line a baking tray with greaseproof paper.
- In a large bowl add all the dry ingredients and mix together. Rub the butter into the dry ingredients until the mixture forms breadcrumbs. Using a wooden spoon mix in the sugar, syrup and egg until it starts to form a dough.
- On a lightly floured surface roll out the dough to about 8mm thickness and cut 2 - 3cm circles out of the dough, place on the baking tray evenly spread out so they aren't touching. Cover with clingfilm and chill in the fridge for 20 minutes before baking for 10-15 minutes until a lovely golden brown colour.
- Remove from the tray and leave to cool.