I’ve not done any baking in a really long time. I’m not sure what happened but I just lost my Mary Berry mojo and didn’t feel inspired in the kitchen. But last weekend, it came back. And simple ginger biscuits were on the menu.
I won’t lie to you – the first time I baked these, they went wrong. Very wrong. Why? I forgot to add one key ingredient which meant the dough was crumbly and instantaneously fell to pieces the second I tried to roll it out. Nightmare. So, after two attempts, here’s the recipe for my super simple easy peasy ginger biscuits that anyone can make – just don’t forget the milk…
Baking paper and a cute cookie cutter (mine’s from Sainsburys and YES it is copper)
500g plain flour
250g butter at room temperature
150g caster sugar
A pinch of salt
4-5 tsps of ground ginger
3 tbsps of milk
Icing sugar for dusting
what to do…
First things first, preheat your oven to 170c and line a greased tray with baking paper. Weigh out your ingredients and separate into bowls.
Dice your butter and add to a mixing bowl, followed by all the other ingredients. Work together with your fingers and then add the milk, one tablespoon at a time, until the mixture forms a workable dough. Form a ball out of the dough and wrap tightly in cling film. Pop in the fridge for around 15-20 minutes, until it’s firm enough to roll out.
Grab the dough from the fridge, scatter some flour over your worktop and to the dough itself and roll out to about 1/4 inch thick. Grab your cookie cutter and get cutting! Pop onto the baking tray and bake in the oven for around 25 minutes. Be careful – these can go from being underdone to burnt quickly!
Once baked, cool on a rack before finishing with some icing sugar dusted over the top. Voila!