![\"Soft](\"https:\/\/www.pricecheck.co.za\/blog\/wp-content\/uploads\/2019\/07\/soft-ginger-cookies-300x185.png\")
<\/p>\nThere’s nothing quite as lovely as the smell of ginger biscuits filling your kitchen. While in many countries ginger biscuits are associated mostly with Christmas time, here in South Africa they’re a firm favourite during the winter months of June, July and August. These simple tummy warming biscuits not only taste amazing, but are also really easy to make and go down well with a warm cup of tea or hot chocolate. Of course, there is more than one way to skin a cat… and certainly more than one way to make these baked delights, so we’ve rounded up our favourite ginger biscuit recipes for you to try at home. Here are our picks for foolproof ginger biscuit recipes ready for the snuggly season ahead!<\/p>\n
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This ginger biscuit recipe is a must-try if you prefer a soft ginger cookie to dunk into your hot chocolate. While many people love a ginger cookie with a real snap to it, this recipe was designed to create a softer, melt-in-your-mouth texture. This easy recipe from Clover South Africa<\/a> should yield about 24 crunchy, gooey biscuits so you’ll have plenty to satisfy your cookie cravings throughout the month.<\/p>\n Ingredients<\/strong><\/span><\/p>\n 2 cups (280g) cake flour Method<\/strong><\/span><\/p>\n Preheat oven to 175\u00b0C.<\/p>\n Sift together the flour, ginger, bicarbonate of soda, cinnamon and salt.<\/p>\n In a separate bowl, cream together the butter and sugar until pale and fluffy.<\/p>\n Beat in the egg, and the water and molasses.<\/p>\n Add the sifted ingredients into the butter mixture and mix to combine.<\/p>\n Shape the dough into small balls, and roll them in the remaining sugar.<\/p>\n Place the cookies about 5 cm apart onto a non-greased baking sheet, and flatten slightly with the back of a spoon.<\/p>\n Bake for 8\u201310 minutes until golden.<\/p>\n Repeat with remaining dough.<\/p>\n Cool on a wire rack.<\/p>\n If it’s a signature cookie snap you want then this recipe from Snowflake South Africa<\/a> won’t disappoint.\u00a0This highly addictive, sugar coated biscuit gets its chewy texture and spicy flavour from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. The longer you bake these biscuits, the more crispy they become. The recipe should yield about 45 cookies.<\/p>\n Ingredients<\/strong><\/span><\/p>\n 125g butter or margarine Method<\/strong><\/span><\/p>\n Melt butter and golden syrup together in a small, heavy-based saucepan. Remove from heat and leave to cool slightly.<\/p>\n Add beaten egg to syrup mixture and mix well.<\/p>\n Sift flour, bicarbonate of soda, salt and ginger together. Add sugar.<\/p>\n Add dry ingredients to egg mixture, mix and knead well. Roll mixture into heaped teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork. Brush lightly with water to ensure cracks when baked. Sprinkle with extra sugar.<\/p>\n Bake in a preheated oven at 160 \u00b0C for about 15 minutes. Turn out onto wire racks to cool. Store in an airtight container.<\/p>\n This ginger biscuit recipe from Huletts South Africa<\/a> is all about creating a biscuit with the perfect balance between sweet and spicy. These biscuits are the ultimate winter treat and are sure to make you feel all warm and fuzzy in front of the fire place during the cooler months.<\/p>\n Ingredients<\/strong><\/span><\/p>\n 1375ml (770 g) cake flour Method<\/strong><\/span><\/p>\n Mix the flour, cream of tartar, ginger and salt together.<\/p>\n Add the sugar to the flour mixture.<\/p>\n Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.<\/p>\n Beat syrup and eggs together.<\/p>\n Dissolve the bicarbonate of soda in the milk. Beat in the egg and syrup mixture and add to the dry ingredients, mix to a firm dough.<\/p>\n Cover with plastic and leave in refrigerator overnight.<\/p>\n Preheat oven to 180\u00baC.<\/p>\n Roll dough into small balls, place onto greased baking tray and flatten slightly.<\/p>\n Bake for 10 – 12 minutes and then cool on a wire rack.<\/p>\n
\n2 tsp (10ml) ground ginger
\n1 tsp (5ml) bicarbonate of soda
\n\u00be tsp (3ml) ground cinnamon
\n\u00bc tsp (1ml) salt
\n\u00be cup (175g) Clover Mooi River Butter
\n1 cup (200g) sugar
\n1 egg
\n1 tbsp (15ml) water
\n3 tbsp (45ml) molasses
\n2 tbsp (30ml) sugar<\/p>\nRECIPE: Ginger snaps<\/h3>\n
![\"ginger](\"https:\/\/www.pricecheck.co.za\/blog\/wp-content\/uploads\/2019\/07\/Ginger_Biscuits-300x237.jpg\")
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\n250ml golden syrup
\n875ml (500 g) Snowflake cake flour
\n7ml bicarbonate of soda
\n3ml salt
\n15ml ground ginger
\n250ml (200 g) light brown sugar
\n1 extra-large egg, beaten
\nExtra light brown sugar for sprinkling<\/p>\nRECIPE: Ginger Biscuits<\/h3>\n
![\"ginger](\"https:\/\/www.pricecheck.co.za\/blog\/wp-content\/uploads\/2019\/07\/ginger_biscuits_header-300x169.jpg\")
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\n12,5 ml cream of tartar
\n25 ml ground ginger
\n5 ml salt
\n625 ml (500g) Huletts SunSweet Brown Sugar
\n250 g butter
\n225 g Huletts Golden Syrup
\n3 extra large eggs
\n10 ml bicarbonate of soda
\n20 ml milk<\/p>\nRECIPE: Condensed Milk & Ginger Biscuits<\/h3>\n
![\"Condensed](\"https:\/\/www.pricecheck.co.za\/blog\/wp-content\/uploads\/2019\/07\/Condensed-Milk-and-Ginger-Biscuits-300x185.png\")
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