Mary Berry Stem Ginger Biscuits Recipe

This zesty Stem Ginger Biscuit is a coffee break hero as well as being incredibly chewy! Chopping the preserved ginger finely makes the dough go sticky and warm, which along with the golden syrup adds a crystallized, spicy finish to this biscuit that is so perfect with a latte.

Mary Berry Stem Ginger Biscuits Recipe Ingredients

• The Dough:
  • 100g (4 oz) butter, softened
  • 75g (3 oz) caster sugar
  • 1 tbsp golden syrup
  • 175g (6 oz) self-raising flour
  • 1 1/2 tsp ground ginger
  • 40g (1 1/2 oz) stem ginger (from a jar), finely chopped

How To Make Mary Berry Stem Ginger Biscuits Recipe

1. Prep the oven: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Lightly grease two large baking trays or line them with baking parchment.
2. Cream the base: Measure the softened butter, caster sugar, and golden syrup into a large bowl. Beat together with a wooden spoon or electric mixer until the mixture is pale, light, and fluffy.
3. Add dry ingredients: Sift the self-raising flour and ground ginger into the bowl. Add the finely chopped stem ginger.
4. Mix the dough: Stir the flour into the butter mixture gently. As it starts to come together, use your hands to knead it lightly into a firm, smooth ball of dough.
5. Shape: Divide the dough into about 16–20 equal pieces (walnut-sized). Roll each piece into a neat ball between your palms.
6. Flatten: Place the balls onto the prepared baking trays, spacing them well apart (they will spread slightly). Using the back of a fork or your fingers, flatten each ball slightly into a disc shape.
7. Bake: Bake in the preheated oven for 15–20 minutes. They should be a light golden brown color.
8. Cool: Allow the biscuits to cool on the baking trays for 5 minutes (they will be soft when hot). Transfer them to a wire rack to cool completely and firm up.

Recipe Tips!

• Jar Syrup: Don’t waste the syrup from the stem ginger jar! You can use a tablespoon of that instead of golden syrup for an even more intense ginger kick, though it might make the biscuit slightly softer.
• Chop Finely: The stem ginger needs to be chopped quite small. If the chunks are too big, the biscuit might crumble around them when you bite in. You want little jewels of ginger in every bite.
• Watch the Color: These biscuits can go from “golden” to “burnt ginger” very quickly because of the sugar content. Start checking them at 15 minutes. They should look set but not dark.
• Firm Dough: If the dough feels too sticky to roll, chill it in the fridge for 15 minutes. The butter needs to be firm enough to hold the shape in the oven.

What To Serve With Mary Berry Stem Ginger Biscuits Recipe?

This Mary Berry Stem Ginger Biscuits Recipe is a grown-up treat that loves a hot drink! A milky Chai Tea enhances the spices wonderfully. For a coffee pairing, a strong Cappuccino or Latte balances the sweetness of the syrup! If you want to serve them as a dessert, crumble them over a Lemon Posset or serve alongside Rhubarb Fool for a classic flavor combination.

How To Store Mary Berry Stem Ginger Biscuits Recipe

• Room Temp: Store the cooled biscuits in an airtight tin at room temperature. They will stay fresh and crunchy for up to 5 days.
• Soften: If they absorb moisture and go soft, you can re-crisp them in a warm oven for 5 minutes.
• Freeze: Freeze the unbaked dough balls for up to 2 months. Bake from frozen (add 2-3 minutes). You can also freeze the baked biscuits!

Mary Berry Stem Ginger Biscuits Recipe Nutrition Facts

• Calories: 110 kcal
• Fat: 5g
• Carbohydrates: 15g
• Protein: 1g

Nutrition information is estimated per biscuit (makes approx. 16).

FAQs

Try More Recipes:

• Mary Berry Cheese Biscuits Recipe
• Mary Berry Almond Biscuits Recipe
• Mary Berry Oat Biscuits Recipe

Mary Berry Stem Ginger Biscuits Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 40 minutesCooking Temp:100 CServings:16 servingsEstimated Cost:25 $Calories:110 kcal Best Season:Available

Description

A warming, golden biscuit studded with nuggets of sweet stem ginger. Crisp on the outside and slightly chewy in the middle, they are the perfect afternoon pick-me-up.

Ingredients

• 100g butter
• 75g sugar
• 1 tbsp golden syrup
• 175g self-raising flour
• 1.5 tsp ground ginger
• 40g stem ginger

Instructions

1. Cream butter, sugar, and syrup.
2. Stir in flour and both gingers.
3. Knead lightly to form dough.
4. Roll into balls; flatten slightly.
5. Bake at 160°C for 15-20 mins.
6. Cool on tray to set.

Notes

• Use syrup from the ginger jar for extra flavor.
• Chop ginger finely for even distribution.
• Store in a tin to keep them crisp.

Keywords:Mary Berry Stem Ginger Biscuits Recipe