White Rye and Ginger Crumble Biscuits
15-20 minutes
Egg,Nuts
Vegetarian
About this recipe:
It’s the tasty nuggets of ginger you discover in these biscuits that make them a firm, family favourite. You can use candied or crystallized ginger from the cupboard or make you own using fresh ginger*.
Equipment:
2x large baking trays, mixing bowl, grater and saucepan for crystallized ginger
Ingredients:
WHITE RYE AND GINGER CRUMBLE BISCUITS
125g Doves Farm Organic White Rye Flour
2 tsp Doves Farm Baking Powder
2 tsp ginger powder
pinch of salt
75g oats
50g brown sugar
100g golden syrup
50g butter
1 lemon, rind and juice
25g chopped crystallized ginger *
butter, for tray
flour, for dusting
HOMEMADE CRYSTALLIZED GINGER
50g fresh ginger
50g granulated sugar
boiling water
Method:
170°C, Fan 150°C, 325°F, Gas 3
Homemade Crystallized Ginger
- Peel and chop the ginger into thin matchsticks.
- Put the ginger matchsticks into a bowl, cover with boiling water and leave to stand for 1 hour.
- Drain the ginger and put it into a saucepan.
- Add the sugar and cook over low heat for 15 minutes, shaking the pan occasionally as the sugar melts into a syrup.
- Tip the ginger onto a plate and leave to cool.
Ginger Crumble Biscuits
- Pre-heat the oven.
- Rub some butter around the inside of a baking tray or insert a baking liner.
- Measure the flour, baking powder, ginger powder and salt into a bowl, stir to combine.
- Sieve the flour blend into another bowl and stir in the oats.
- Put the brown sugar, golden syrup, butter, lemon rind and juice into a saucepan and stir over gentle heat until the butter is melted.
- Tip this into the mixing bowl and stir.
- Chop the crystallized ginger and add it to the bowl.
- Continue stirring until a soft, sticky ball of dough comes together.
- Dust the dough lightly with flour and cut it into 30 pieces. Roll the dough pieces into balls and place the dough balls on the prepared baking tray.
- Flatten the dough balls lightly with the back of a fork.
- Bake for 15-20 minutes until golden.
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Lovely biscuit but definitely needed a lot more than a dusting of flour to get a consistency I could have shaped with my hands. I ended up just sort of dolloping the mixture onto the tray, so biscuits not picture perfect to look at but very tasty!
Abigail
Reviewing: White Rye and Ginger Crumble Biscuits
Very tasty biscuit, I found on my first try when using whole oats they ended up chewy but the biscuit was hard, this also made the mix very sticky and hard to shape. So this time I blended the oats into a flour which then changed the hydration. Once mixed it pretty much set into a dough with minimal effort, which I then divided into 15g pieces, to give me 30 biscuits. Was able to cook 16 at the time without overcrowding.
Ryan
Reviewing: White Rye and Ginger Crumble Biscuits
Just baked these and warm from the oven they got a big thumbs up from the family. I only used about 50g of golden syrup and the dough held together fine and they were plenty sweet enough.
Michelle
Reviewing: White Rye and Ginger Crumble Biscuits
Deliciously moreish biscuits which are very easy to make. Needed to add quite a lot of flour for ‘dusting’. Will definitely make again
Julietta Patnick
Reviewing: White Rye and Ginger Crumble Biscuits
I made these with a spoonful of lemon curd as I didn't have any golden syrup - so extra lemony. Forget shop bought biscuits these are delicious especially with yogurt. Instant pudding!
Anne
Reviewing: White Rye and Ginger Crumble Biscuits
Absolutely divine tasting cookies, but the amount of flour stated is way too low as it results in a runny batter rather than a soft dough. It also made 13 cookies not 30 as stated. I'm going to try 75g flour next time - which will be soon!
Steph
Reviewing: White Rye and Ginger Crumble Biscuits