Ginger Spiced Rye Biscuits
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5 from 4 votes

Ginger Spiced Rye Biscuits

Ginger Spiced Rye Biscuits are guaranteed to put a smile on your face. These biscuits have a modest appearance that gives way to robust, spicy flavours. Bakeable from frozen - they are the perfect standby.
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Course: Baking, Cookies
Cuisine: World
Keyword: ginger & rye, ginger biscuits, ginger cookies, rye biscuits, rye cookies, rye flour
Author: Jane Saunders

Ingredients

  • 175 g/ 3/4 cups Unsalted butter - softened
  • 125 g/ 2/3 cup Light muscovado sugar
  • 1 tbsp Black treacle (molasses)
  • 250 g/ 2 cups Stoneground rye flour (light)
  • 1/4 tsp Salt
  • 2 1/2 tsp Ground ginger
  • pinch Chilli powder
  • 1 Whole egg (large)
  • 1 Egg yolk + 2 tsp water - beaten
  • 2-3 tbsp Demerara sugar (for sprinkling)

Instructions

  • Begin by creaming the butter and muscovado sugar together with electric beaters until light and fluffy
  • Add the whole egg and the treacle (molasses) and beat until fully incorporated
  • Using a metal fork or spoon stir in the salt, flour and spices. It will get fairly stiff - use your hands to mix if necessary
  • Once the dough is evenly mixed, bring it together and roll it into a sausage shape approximately 15cm long
  • Wrap in baking parchment. At this point decide whether to leave as a cylinder or gently press the sides to squash the cylinder into a long rectangular shape - approximately 4 cm x 5cm x 15cm
  • Gently fold the ends of the baking parchment at the ends to stop the dough drying out. Leave in the fridge to chill for 2 hours
  • Preheat the oven to 170°C/ 325°F/ GM3
  • Line 2 baking sheets with baking parchment
  • Unwrap the biscuit dough and slice into biscuits each approx 5mm thick. Lay onto the baking sheets, brush with a little of the egg & water mixture and sprinkle generously with demerara sugar
  • Bake for 12-14 minutes until beginning to brown
  • Allow to cool for several minutes on the baking sheet then transfer to a wire rack to cool completely
  • Store in an airtight container for up to 5 days

Notes

These biscuits can be frozen prior to baking - once the dough has been sliced, wrap them in baking parchment and store in the freezer. Pull them out and continue from step 7. They may need a couple of extra minutes in the oven.