Soft ginger biscuits

Ginger biscuits might be a Christmas favourite but they’re also great any time of the year! This recipe makes the most delicious batch, with ginger, cinnamon, cloves and molasses coming together in to create all those wonderful flavours. Unlike the hard biscuits you buy in packets at the shop, these are soft and spongy and the aroma that fills the house is absolutely gorgeous! Serve them with a nice cuppa and you’re good to go!

Ingredients

  • 2 1/4 cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons caster sugar

Method

1. Preheat oven to 175C. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

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2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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