By Donal Skehan
Ginger biscuits are spiced biscuits, and include ginger snaps and gingernuts. Most ginger biscuit recipes use treacle, golden syrup and brown sugar to obtain the distinctive deep, rich colour associated with them; butter, flour and spices are also added. Despite their name, ginger biscuits do not always contain ginger – in Europe, other spices such as cinnamon, nutmeg, cloves, aniseed and even cardamom are also used.
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Store biscuits and cakes separately: biscuits stored in the same container as sponge cakes will turn soggy. Homemade biscuits will usually keep for up to two weeks. Unbaked dough can be frozen for up to one month, or chilled for three days.
When baking ginger biscuits, sift ground ginger and spices into the flour to ensure it is evenly mixed into the dough. If the mixture is too dry, a few splashes of milk or ginger cordial will soften it. Crystallised ginger can also be folded into the dough if desired.
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