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Ginger & Cardamom Biscuits

Ginger & Cardamom Biscuits

Serves pea 12 Clock icon 30 minutes
A wonderful twist on ginger biscuits, with a little extra spice. The addition of stem ginger in this recipe creates pockets of sugary heat that pop in the mouth and warm you through. Absolutely perfect with a cup of chai tea.

8 Farmdrop products in this recipe

£ 18 .95
8 items.

Here's how you do it

  1. Preheat the oven to 180ºC. Line 2 baking trays with greaseproof paper.
  2. Sift the flour, bicarbonate of soda, the spices, sugar and salt into a large bowl.
  3. Rinse the stem ginger of any syrup. Dice and add to the flour mix.
  4. Melt the butter and golden syrup over a medium-low heat, then add to the flour mix and bring it together into a dough.
  5. Turn out onto a floured work surface and shape into a sausage shape. Cut into 12 equal pieces. Use your hands to roll each piece into a ball, then flatten gently and place onto your prepared baking trays.
  6. Bake for 10 minutes, then leave to cool.

Ingredients

  • 230g gluten-free self-raising flour
  • 1 tsp bicarbonate of soda
  • 12 cardamom pods, crushed to a powder
  • 4 tsp ground ginger
  • ½ tsp freshly ground black pepper
  • 60g dark muscovado sugar
  • 1 tsp sea salt
  • 6 pieces of stem ginger
  • 100g butter
  • 100g golden syrup

Suitable for

  • Vegetarians
  • Gluten free