White Rye And Ginger Crumble Biscuits

White Rye and Ginger Crumble Biscuits


6 Ratings

15-20 minutes Nuts,Egg Vegetarian

About this recipe:

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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*.


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2x large baking trays, mixing bowl, grater and saucepan for crystallized ginger


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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

50g fresh ginger
50g granulated sugar
boiling water


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170°C, Fan 150°C, 325°F, Gas 3

Homemade Crystallized Ginger

  1. Peel and chop the ginger into thin matchsticks.
  2. Put the ginger matchsticks into a bowl, cover with boiling water and leave to stand for 1 hour.
  3. Drain the ginger and put it into a saucepan.
  4. Add the sugar and cook over low heat for 15 minutes, shaking the pan occasionally as the sugar melts into a syrup.
  5. Tip the ginger onto a plate and leave to cool.

Ginger Crumble Biscuits

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a baking tray or insert a baking liner.
  3. Measure the flour, baking powder, ginger powder and salt into a bowl, stir to combine.
  4. Sieve the flour blend into another bowl and stir in the oats.
  5. Put the brown sugar, golden syrup, butter, lemon rind and juice into a saucepan and stir over gentle heat until the butter is melted.
  6. Tip this into the mixing bowl and stir.
  7. Chop the crystallized ginger and add it to the bowl.
  8. Continue stirring until a soft, sticky ball of dough comes together.
  9. 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.
  10. Flatten the dough balls lightly with the back of a fork.
  11. Bake for 15-20 minutes until golden.

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