1/1 Photo of Soft Ginger Cookies (Biscuits)
Mia in Germany's Note:
This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one.
My Private Note
Units: US | Metric
- 1Preheat oven to 390 F (or 200 C).
- 2In a bowl, combine flour and baking powder.
- 3Cut butter into flour and mix by hand until you get coarse crumbs.
- 4Mix in sugar, ginger and ground ginger.
- 5In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
- 6Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
- 7Bake at 390 F for 10-15 minutes.
- 8Let cool on a wire rack.
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Nutritional Facts for Soft Ginger Cookies (Biscuits)
Serving Size: 1 (30 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 109.4
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 2.5 g
- Cholesterol 19.2 mg
- Sodium 73.8 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 0.6 g
- Sugars 5.1 g
- Protein 1.9 g