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Honey and Ginger Biscuits

November 15, 2021

book, cup of tea and honey and ginger biscuits star-shaped

I was doing some food photography for a social media client, and needed some edible stars.

Appearance was the priority, they had to be edible (no food waste) but I wasn’t too worried about the taste;  I cobbled something together.  You know those types of biscuits that you eat one of, then realise you’re taking another, then another? Yes – these are the ones.

The recipe is quick and simple which means you can put them on your cake stand for afternoon tea, bring out a plateful with morning coffee or fill the biscuit tin to keep the builders happy.

The dough is not quite as forgiving as my favourite gingerbread but would still be good for baking sessions with children. Use any shape you like; you could play around with different spices or flavourings, just don’t overdo it. I made some small thumbprint cookies with a piece of crystallised ginger on them as well as the stars.

Not my usual post but, as I slipped some onto a saucer with my cup of tea, I wanted to share this happy accident. Still reaching for simple pleasures in these strange times.

assorted honey ginger biscuits a cookery book

Honey and Ginger Biscuits

  • Difficulty: simple
  • Print

Easy-to-make biscuit dough that's versatile for all sorts of occasions. Ghostly shapes at Hallowe'en, Christmas stars, birthday nibbles or part of afternoon tea. Light, spicy, moreish.

Makes about 30 depending on the size of your cutters.

Ingredients

120g butter
100g caster sugar
1 teaspoon vanilla extract
2 tablespoons raw honey
1 egg yolk
1 teaspoon ground ginger
180g plain flour
1/2 teaspoon baking powder
1-2 tablespoons milk

Method

Preheat your oven to 180C/ 160C fan / gas mark 4
Cream the butter and sugar in a bowl or a food processor. Add the honey and egg yolk a little at a time, stirring in well.
Sieve in the flour, baking powder and ginger; fold in until combined. The dough will start to become firm. Add a splash of milk if it’s too stiff.
Form the dough into a ball then, on a work surface dusted lightly with flour, roll out to about 1 centimetre thick. It’s best to make them a bit thicker for larger sizes.
Cut into your desired shapes and place on a baking tray lined with non-stick baking paper. Leave room between each one to allow them to spread a little.

Put in the middle of the oven for 10-15 minutes. Check at around 8 minutes as, depending on how big your shapes are, sharp edges like the tips of stars, can burn quickly.

Leave on the tray for one or two minutes then transfer to a wire rack to cool.

Let me know if you make some and what shapes you make.

honey and ginger biscuits

2 Comments leave one →
  1. November 15, 2021 7:04 pm

    So cute! Love the ginger.

  2. November 18, 2021 11:01 am

    It is really excellent.
    With regards,

    AC maintenance in Dubai

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