It’s amazing how your taste buds change. There was a time when I hated ginger, the smell, the taste, the burn it left on your tongue. Fast forward two years since our return from Asia and it’s all I can talk about. I find myself adding it to almost every meal I cook, I mix it with hot water just so I can feel the burn on my tongue that I once despised, and I even use it with boiling water and lemon to steam my face. I’ve become borderline obsessed. It’s such a versatile ingredient and better still the health benefits are endless.
Unfortunately these Ginger and Cinnamon Biscuits don’t exactly scream healthy, but we are all allowed a little treat from time to time and at teatime these are one hell of a treat. You’ll need some self-restraint though if you’re making these as one is never enough, they have been such a hit with my friends and family that I needed to make a second batch the same day. Luckily they are quick to prepare, so quick that I was taking them out of the oven less than half an hour after I’d started making them.
The distinctive crackle top is all down to the bicarbonate of soda, the more you add the more crackle you get, so add as much as you prefer, or if you want to make them without then just simply omit this from your ingredients.
Prep time: 15 minutes
Baking time: 10 minutes
200g plain flour
½ tsp salt
1 tsp baking power
1 ½ bicarbonate of soda
2 tsp fresh grated ginger
1 tsp ground cinnamon
100g unsalted butter
100g caster sugar
4 tbsp honey
1 tbsp milk
Preheat the oven to 180 degrees/Gas 4 and line two baking trays with baking parchment.
Combine the flour, salt, baking powder, bicarbonate of soda, fresh ginger and ground cinnamon together in a large bowl. Add the butter and rub together with your fingers to form what resembles breadcrumbs, then stir in the sugar.
In a separate bowl mix the honey and milk and wait for the honey to dissolve. Stir this liquid into the breadcrumbs mixture then bring it all together with your hands to make a dough.
Break off small bits of dough and roll them into small balls roughly 20g in weight. Space 12 balls out onto each baking tray, ensuring you leave enough room for them to spread during baking.
Bake for 10 minutes until amber, but keep your eyes on them towards the end of baking as they can darken very quickly.
Once out of the oven, leave them on the tray for a few minutes to firm up, then transfer to a wire rack to cool.
Adapted from Paul Hollywood’s British Baking, Cornish Fairings