Ginger Snap Biscuits

Name: Ginger Snap Biscuits
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 25
Ingredients: 1 3/4 cups plain flour; 1/4 cup corn flour; 1 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 teaspoon dried, ground ginger; 1/2 teaspoon dried, ground cinnamon; 1/3 teaspoon dried, ground cloves; 1/3 cup white sugar (+ extra for rolling biscuit dough balls); 180 grams margarine; 4 tablespoon date syrup; 1 egg

by Kiki Cooks

25 Cookies

33 min

Ginger Snap biscuits fill me with a strong feeling of Fall. There is something about their colors and flavors that brings me right back very time. I love paring these biscuits with a cinnamon tea with honey after a cold day at work, it always helps to relieve stress and put me in a more positive mood. These biscuits also freeze very well, so you can store them for up to a month in a sealed container and pull them out one-by-one for your afternoon tea. After thirty seconds in the microwave, you'd never be able to tell the difference!

Ginger Snap Biscuits

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Recipe details

Yield 25 Cookies
Time spent: Prep time: 25 Minutes Cook time: 8 Minutes Total time: 33 min

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Instructions

In a large mixing bowl, use a whisk to mix together plain flour, corn flour, baking soda, salt, ginger, cinnamon, cloves and sugar (not the extra sugar for rolling biscuit dough balls).
In a medium mixing bowl, use a handheld mixer on low speed for around a minute to combine the margarine and date syrup. Once thoroughly combined, add in the egg.
Add the margarine mixture to the flour mixture, using the handheld mixer to combine the two.
Cover bowl with cling wrap and place in the freezer for at least 40 minutes.
Preheat the oven the 180 degrees Celsius (355 degrees Fahrenheit) and line two cookie sheets with parchment paper.
Remove the biscuit dough from the oven and roll it into ping pong-sized balls.
Place a small amount of sugar into a glass and fill a small bowl with water. Place the dough balls one-by-one in the sugar and roll them around until completely coated with sugar. Place the balls on the parchment paper leaving a 3 cm (1 inch) gap between them.
Use a regular drinking glass to flatten the biscuits, dipping the glass in water as needed to prevent the dough from sticking to the glass.
Place the biscuits in the oven and bake for 8 minutes or until beginning to brown. Let cool on tray for a few minutes before transferring to a wire rack.

Comments

Tsb29157229 on Nov 20, 2022

do you mean corn starch, or corn flour, big difference? For some reason people are mis using corn flour when they mean starch!!
and it’s cookies not biscuits, here in the USA
I know it’s biscuits in other parts of the world

5 Reply
- See 2 previous
- NatureHippy on Dec 05, 2023
  
  That's what I was wondering too.
  
  1
- Alana Williams Greenwood on Dec 06, 2023
  
  Or corn meal?
  
  Like
- McLyN on Dec 06, 2023
  
  I would say that it is corn starch for the recipe. In the UK, they refer to corn starch as corn flour, just as they say biscuits for what we refer to as cookies. Also, I have made similar style snaps and the recipe called for corn starch. Happy Baking :)
  
  1

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Ginger Snap Biscuits

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