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Ginger Biscuits
Ginger Biscuits
Biscuits

Ginger Biscuits

4.5
40 mins
12 mins
Easy
25

These ginger biscuits stay fresh in the freezer for up to 3 months.

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  • Ingredients
  • Method

Ingredients

  • 4 ½ cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ cups butter
  • 2 cups Chelsea Caster Sugar
  • 2 eggs
  • ½ cup Chelsea Molasses
  • ¾ cup Chelsea White Sugar

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Easypour Molasses

Easypour Molasses

Delicious and full...
White Sugar

White Sugar

The uniform size of the...
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Method

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups Chelsea Caster Sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and Chelsea Molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup Chelsea White Sugar.
Place about 2-1/2 inches apart on an ungreased baking tray.
Bake in a 180 degree C oven for 12 to 14 minutes or until biscuits are light brown and puffed. (Do not overbake or biscuits will not be chewy.) Cool on baking tray for 2 minutes. Transfer biscuits to a wire rack to cool.
Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Makes twenty-five (25) 4-inch biscuits.
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2

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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