Honey and Ginger Biscuits

Honey and ginger - just what the doctor ordered for these chilly winter days!

Often ginger biscuits are something that will land you in the dentists rooms, instead - right?!
Don't get me wrong - I love crisp ginger biscuits. But you usually need a cup of tea to dunk them in to save you a chipped tooth  🙈

These cookies, though, are crisp on the outside, chewy in the middle, and delightfully spiced.
My daughter got me to make them 2 days in a row because the first batch was devoured so quickly.

You can substitute golden syrup or molasses for the honey; each will add it's own unique flavour to the mix.


Honey and Ginger Biscuits / Cookies
Recipe by Tea, Cake and Create

Pre-heat the oven to 180'C
line 2-3 cookie trays with baking paper or silicone baking mats


Ingredients:

180g butter at room temp.
150g light brown sugar
1 free-range egg
60ml honey

320g cake flour
2 tbs ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt

Caster sugar for rolling.

Method:

Cream together the butter and sugar. Add the egg and honey. Mix well.
Sift in the dry ingredients.
Mix until combined.

Roll cookie dough into small balls (about 3-4cm diameter), and roll these balls in caster sugar
(an easy way to do this is to put half a cup of caster sugar in a small bowl, and roll each dough ball around in this.)

Place on the prepared cookie trays and gently press down with a fork.
Bake at 180'C for 8-10 minutes, or until the cookies turn a light golden brown.

I gulped down a huge dose of patience, and had my kids do the rolling-into-balls part of the process. We had a lovely variety of cookie sizes and shapes. And caster sugar everywhere! 

Don't you just love the winter holidays? 😉

Happy baking!

xxM