Ginger and spiced biscuits are definitely not just for the festive season. Do supermarkets stop selling ginger nuts throughout the rest of the year? Nope.
Ginger biscuits are perfect for elevenses, afternoon tea and catch-up, or after dinner sweet treat over a cuppa. In fact, a few years ago the ginger nut was even named best biscuit for dunking – the ultimate partner for a traditional cup of English tea.
So with me at it again, relaxing and doing some therapeutic baking, I decided to make some cute little spiced ginger biscuits, slightly soft to the bite but just crisp on the outer edges. Dipped in white chocolate, or drizzled with vanilla icing, they were deliciously sweet with a creamy touch.
They went down extremely well. In fact, Alex took some to work and one of his colleagues asked if I’d trained in baking, and one even said it was the best ginger biscuit they’d had – I thought a bit over exaggerated, but Alex assured me that’s what he truly thought. Maybe I am becoming the baking queen I want to be 😉
These are pretty simple, and don’t take long to cook so perfect for a little weekend baking session. If you have little ones, you could even get them involved.
What’s your favourite biscuit?
White Chocolate Dipped Spiced Ginger Biscuits
A delicious spiced biscuit, perfect for enjoying with a hot cuppa.
- 230 g salted butter room temperature
- 170 g soft dark brown sugar
- 1 egg medium
- 340 g plain flour
- 1 tsp baking powder
- 2 tsp allspice
- 2 tsp cinnamon
- 2 tsp ginger
- 200 g white chocolate
- icing sugar, for dusting
In a mixing bowl, cream together the butter and sugar. Add the egg, and whisk until well combined.
Sieve the flour, baking powder, all spice, cinnamon and ginger into the bowl. Whisk until mixed together - it will start to get more tough as the mixture becomes a dough. Using your hands, push the dough together, and knead for a minute to further combine all the ingredients.
Leave the dough to chill for an hour in the fridge.
Pre-heat the oven to 200° celsius. Line a baking tray with baking parchment paper.
Flour the work surface and roll out the biscuit dough to a 1cm thickness. Using a round cutter, about 4cm wide, cut out circle biscuits from the dough. Place on the baking tray and bake in batches in the centre of the oven for 5-8 minutes, until golden on the edges but still slightly soft. Don't layer up the trays in the oven - only do one tray at a time to ensure even baking.
Remove from the oven and allow to cool on a wire rack.
Once cooled, melt the white chocolate in a small bowl, either over boiling water or carefully in the microwave. Dip each biscuit in white chocolate, so half the biscuit is covered. Place on a plate lined with more baking paper, and refrigerate for half an hour until the chocolate is set.
Remove from the fridge, present on a plate or tray sprinkled with icing sugar. Enjoy!