Added by Ifrit | Fri 18 Nov 2011 @ 17:56
The best, most ginger-y ginger biscuits ever made, I think. Humbly. This recipe makes app. 50.
200g salted butter
250g wheat flour
2 Tbsp molasses, light syrup or honey (molasses is best!)
1 egg yolk
2 tsp baking soda
2 Tbsp ground ginger
Cut the butter into the flour on a table top or flat surface. When it\\\'s grainy, add in the sugar, syrup, yolk, baking soda and ginger.
Knead the dough - it will be super, super sticky, but try not to add any more flour. Max. one tsp as a last resort. Additionally, if your yolk is very small, you may need to add a teensy bit more syrup to bring it together properly.
Roll the dough into 3 or 4 cylinders of app. 3 cm thickness. Chill over night or for a couple of hours.
Cut into slices of app. 3/4 cm thickness and arrange on a baking sheet with extra space in between. It can be a good idea to leave them in room temp. for ten minutes or so, if they come straight from the cold. Otherwise they might stay pretty small and pale - not the intention!
Bake in the middle of the oven for 8-10 min., and let cool on a rack.