Recipe: Deliciously easy ginger biscuits

So this weekend I felt the need to do some baking. Let’s just say my baking skills could do with some improvement…I have produced a Victoria sponge that was about the thickness of a face cloth (a Victoria flannel perhaps??). Yes, I know, I need more practice.

Biscuits are an easier option than cakes though, there’s less to go wrong. So I decided to make some spicy gingery delights – perfect for a London autumn day. They have a mix of crystallised and stem ginger in them for a real fresh gingery bite. And I ended up using a mix of plain and self raising flour as that was what I had left in the cupboard. I think it made them a little lighter. I also added a healthy helping of spice mix for an extra burst of warmth and flavour. Yummy!

Satisfying ginger biscuits on an autumn day

Makes 24

250g butter

1 cup sugar

2 tsps bicarbonate of soda

2 eggs

3 cups plain flour

1 cup self raising flour

2 tsps ground mixed spice

2 tbps stem ginger, chopped into small pieces

1 tbsp crystallised ginger, chopped into small pieces

Preheat the oven to 180C/Gas mark 4

Beat the butter and sugar together using a hand mixer.

Add the eggs and bicarbonate, dissolved in a bit of water.

Add the flour and mixed spice and mix together with the hand mixer.

Add the chopped ginger and stir through.

Make into little balls and spread out on a baking sheet on an oven tray.

Cook for 25 minutes, until nicely browned.

Oh and here’s another picture of my sweet delights…on my beautiful new olive-wood board that I bought recently in Italy. Tuscan blogs coming soon – watch this space.

I love my new olive-wood board from San Gimingano



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