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White Rye and Ginger Crumble Biscuits

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*.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • WHITE RYE AND GINGER CRUMBLE BISCUITS
  • 125g Doves Farm Organic White Rye Flour
  • 2 tsp 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

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 a 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.

Equipment

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

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

15-20 minutes
Deliciously moreish biscuits which are very easy to make. Needed to add quite a lot of flour for ‘dusting’. Will definitely make again
By Julietta Patnick
27 Jun 2020
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!
By Anne
04 May 2020
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!
By Steph
25 Apr 2020

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Ingredients

Change Quantities:
  • WHITE RYE AND GINGER CRUMBLE BISCUITS
  • 125g Doves Farm Organic White Rye Flour
  • 2 tsp 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

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