Ginger Crinkle Biscuits
By Chelsea SugarPage views: 17230In the mood for a spot of dunking with these ginger crinkle biscuits?
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6 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 10 mins
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Serves
30
2/3 cup oil
1 cup Chelsea White Sugar
1 egg
1/4 cup Chelsea Treacle
2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 cup Chelsea White Sugar to roll biscuits in
Preheat oven to 180°C. Beat oil, sugar, egg and treacle together. Stir in flour, baking soda and spices, mix well. Drop teaspoonfuls into the extra sugar and form balls. Place on baking paper lined baking tray 5cm apart.
Bake for 10-15 minutes, then carefully remove to cool on a wire rack and store in an airtight container. These cookies flatten and crinkle all by themselves.
Note: Biscuits shown in the background with sultana biscuits in foreground.
Very good recipe recommend using fresh ginger as well as ground ginger, used self raising flour instead of baking powder and plain flour worked out brilliantly. Add a dash of milk if the mixture is too dry. Probably best to use a larger egg.
These are excellent when made with gluten free flour, they spread more and somewhat like a brandy snap texture.
This might have been nicer with more ginger.. Or crystallized ginger. As it is it's very bland..and too sweet.
Very strangely my kitchen smelt like I had been deep frying when the biscuits came out of the oven. They are ok but probably not something i would make again.
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