Snappy Ginger Biscuits
Adapted from a recipe by Mary Berry
Two dozen large cookies
4 ounces unsalted butter (one stick)
2 Tbsp pure maple syrup
12 ounces all-purpose flour (do yourself a favor and purchase a baking scale)
2 Tbsp ground ginger
2 tsp baking soda
½ tsp fine sea salt
8 ounces dark brown sugar
6 ounces crystallized ginger, coarsely chopped
2 large eggs
Coarse or sprinkling sugar for the tops of the cookies (pre-bake)
1) Preheat your oven to 320 degrees and place the rack in the center of the oven.
2) Line three baking sheets with parchment paper.
3) In a small saucepan, melt the butter and the maple syrup together. Remove from the heat, stir to combine and set aside to slightly cool.
4) In a large bowl, whisk together the flour, ground ginger, baking soda, sea salt and dark brown sugar until no lumps of brown sugar remain. Set aside.
5) Coarsely chop the crystallized ginger and add to the dry mixture.
6) Stir the maple butter into the dry mix and then add the eggs, one at a time, mixing until it all comes together as a dough.
7) Divide the dough into three mounds and cut each mound equally into eight triangles.
8) Roll the triangles into a ball in your hands and dip them into the coarse (or sprinkling) sugar. Place eight cookie balls, well-spaced, on each of the three trays and then flatten them into a ½” circle. I use a measuring cup to press down the raw cookies.
9) Bake the cookies, one sheet at a time, for roughly 20 minutes, until golden and firm around the edges. Let them cool on the sheet for five minutes and then remove them to a wire rack to cool completely.
