Ginger Thins Biscuits Recipe

I have used crystallised (candied) ginger to make these delicious little biscuits, but fresh root ginger would work equally well. Serve them with Ginger Mango Ripple ice-cream.

Makes about 40 small star-shaped cookies

 ingredients :

  • 175 g/6 oz/1¾ cups self-raising (self-rising) flour
  • 50 g/2 oz/¼ cup butter, diced
  • 75 g/3 oz/1/3 cup soft brown sugar
  • 5 ml/1 tsp finely chopped crystallised (candied) ginger
  • 2.5 ml/½ tsp ground ginger
  • 1 egg, lightly beaten


How To Make It :

1 -Preheat the oven to 180°C/350°F/gas 4/fan oven 160°C. Line a baking (cookie) sheet with greaseproof (waxed) paper.

2 -Sift the flour into a large mixing bowl, then rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs.

3- Stir in the sugar, crystallised (candied) ginger, ground ginger and egg, then mix well to form a stiff dough. Knead on a lightly floured surface for a minute or two until the dough is smooth.

4- Roll out the dough until about 3 mm/1/8 in thick, then stamp out small star shapes using a cookie cutter dipped in flour. Arrange the biscuits on the baking sheet.

5 -Bake in the preheated oven for 12–15 minutes until golden brown.

6 -Once cooked, leave the biscuits to rest for 5 minutes on the baking sheet, then transfer to a wire rack to cool.