Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Ginger Biscuits
40 mins
12 mins
Easy
25
These ginger biscuits stay fresh in the freezer for up to 3 months.
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- Ingredients
- Method
Ingredients
- 4 ½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 ½ cups butter
- 2 cups Chelsea Caster Sugar
- 2 eggs
- ½ cup Chelsea Molasses
- ¾ cup Chelsea White Sugar
Chelsea Products in Recipe
Blackstrap Molasses
Delicious and full...
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Rachel
I made these with gluten free flour and they were fantastic just as I wanted them to be.
5
Method
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups Chelsea Caster Sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and Chelsea Molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup Chelsea White Sugar.
Place about 2-1/2 inches apart on an ungreased baking tray.
Bake in a 180 degree C oven for 12 to 14 minutes or until biscuits are light brown and puffed. (Do not overbake or biscuits will not be chewy.) Cool on baking tray for 2 minutes. Transfer biscuits to a wire rack to cool.
Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Makes twenty-five (25) 4-inch biscuits.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Blackstrap Molasses
Delicious and full...
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Rachel
I made these with gluten free flour and they were fantastic just as I wanted them to be.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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