Ginger Thin Biscuits

These ginger thin biscuits are so good and super easy to make. They are very gingery with a super crunchy texture that makes them so moreish. You can make these biscuits for the festive season ahead and you can also make them and use them as little gifts for Christmas.

These biscuits are one of my favourites. They are full of flavour and because they are thin, they have a crunchy snap to them. I use this same recipe for any ginger biscuits I bake including gingerbread men. With Christmas around the corner, you can shape them how you want and cut shapes such as stars, Christmas trees or snowflakes. You can even decorate them with icing if you want to get creative.

The key to getting the right texture is to roll the dough out as thin as possible and to bake the biscuits long enough. It can be quite tricky to roll the dough out thinly as the dough can easily tear but with the recipes tips that I've provided below you can do this with no problem.

The recipe makes around 50 smaller ginger thins but you can use a larger cutter and make less.

Ingredients for Ginger Thin Biscuits

For the full list of ingredients and measurements, scroll to the recipe card below.

• Flour – use plain or all-purpose flour.
• Spices - ground ginger, cinnamon and mixed spice.
• Bicarbonate soda - also known as baking soda.
• Salt – regular table salt is fine though I use sea salt.
• Butter – I use unsalted butter to control the salt content in the recipe.
• Sugar – I use dark brown sugar.
• Golden syrup – helps to give the biscuits the perfect texture.
• Black treacle – used to make crunchier biscuits. You can also use molasses.
• Milk – use any milk.

How to Make Ginger Thin Biscuits

Prepare the dry ingredients

Start by adding the flour, ground ginger, cinnamon, mixed spice, bicarbonate soda and salt to a bowl then whisking them together and setting the bowl aside.

Cream the butter and sugar

To a stand mixer bowl fitted with a paddle, add and cream together the butter and sugar until light and fluffy.

Add in the remaining and dry ingredients

Mix in the golden syrup and black treacle. You can use a hand mixer for this step. Gradually add and mix in the dry ingredients and continue to mix until well combined then mix in the milk.

Refrigerate the dough

Lightly flour a clean surface and scrape the dough onto it. Mould the dough into a disc shape then divide it into 4 equal pieces. Wrap each piece in cling film then refrigerate for 30 minutes.

Roll out the biscuit dough

Preheat the oven to 180°C then remove all 4 pieces of dough from the fridge. Roll a piece of dough out to around 1mm thick or as thin as you can without tearing the dough. If the dough begins to crack when rolling, it means it is too cold. If this begins to happen, bring the dough back together and reshape it into a disc then roll it out again. The warmth from your hands should soften the dough.

Cut the biscuit shapes

Cut your biscuit shapes using a cookie cutter (see recipe tips below) then use a spatula to transfer them to a tray lined with parchment paper. Ensure there is some space between each biscuit.

Roll out the remaining dough

Repeat the previous process with the 3 remaining pieces of the dough. Feel free to gather the scraps and roll them out again to make more biscuits. Refrigerate any biscuits that don't fit on the baking tray by placing them on a plate lined with parchment paper to bake later.

Bake the biscuits

Bake the ginger thins in the centre of the oven for 11 - 12 minutes. Allow the ginger thins to cool on the baking sheet for 10 minutes then transfer them to a cooling rack to completely cool. Now you can bake the rest of the biscuits.

Recipe Tips

• This recipe can be done by hand but you will get better results if you use a stand or hand mixer.
• The dough is cut into 4 equals parts before you refrigerate it. This makes the dough easier to work with.
• If the dough begins to crack when you roll it out then the dough is too cold so give it around 5 minutes to slightly soften. If the dough is too cold then you won’t be able to roll it thinly. You need the dough to be firm but malleable. You can use your hands to slightly knead the dough to warm it up and make it malleable.
• If the ginger thins are underbaked then they won’t be crunchy and will be chewier.
• You can use any shape or size cutter you want but I use a cutter that measures around 6cm/2.5 inches. This makes smaller sized ginger thins.
• You can reroll and cut the scraps if you wish or bring all the scraps together, store in a freezer bag and freeze to use another time.

Storage

Store these ginger thin biscuits in an airtight container at room temperature for up to 7 days. Unbaked biscuit dough can last in the fridge for up to 2 days. Unbaked biscuit dough can last in the freezer for around 2 months.

Nutrition

Nutrition based on 1 serving - Calories: 35kcal | Fat: 1.4g | Saturates: 0.9g | Carbs: 5.0g | Sugar: 2.3g | Fibre: 0.1g | Protein: 0.4g | Salt: 0.02g.

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