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Ginger Biscuits


The Little Irish Baking Book
by Ruth Isabel Ross, 1995, St. Martin's Press

“Golden brown and slightly brittle.”

175 g/6 oz/1 1/2 cups white (all-purpose) flour
125 g/4 oz/1/2 cup sugar
1/2 teaspoon/generous 1/2 US teaspoon baking powder
1/2 teaspoon/generous 1/2 US teaspoon bread (baking) soda
2 teaspoons/2 1/2 US teaspoons ground ginger
50 g/2 oz/1/2 stick margarine or butter
40 ml/1 1/2 oz/1 1/2 US tablespoons golden (Karo) syrup
[please use Lyle’s Golden Syrup if it is available in your area]
1 egg, beaten
1 tablespoon/1 1/2 US tablespoons milk

Mix all the dry ingredients well in a bowl. Melt the margarine or butter
and syrup in a saucepan. Add this to the dry ingredients, mixing well.
Add the beaten egg and milk.
Sprinkle flour over the well-mixed dough and flour your hands. Knead
well until the dough is soft and pliable. Arrange the mixture on a baking
tray in walnut-size pieces. These will spread in the oven.
Bake at 180 degrees C/350 degrees F/gas 4 for 15-20 minutes.
Cool the biscuits on the tray for a few minutes before putting them on
a wire rack.