Ginger Cinnamon Butter Biscuit or Cookie?! Well looking up the meaning – a Biscuit is a baked flour based food product. If you are european then it’s a biscuit but Americans call them cookies! Americans use the word Biscuit for a bread based food, what we would call a scone.
Did you know back in the day, biscuits were made in the bakery after they had finished making bread? They would bake the bread, and then turn off the oven, so while its cooling they would make the biscuits.
My dad visited the other day, and said ” when are you going to make me some ginger butter biscuits?” So, I decided to dig into my recipe books, and weirdly could not find a single traditional ginger biscuit recipe. So in my style, I adopted and made one up!
These little moorish bitesize beauties are so beautifully baked they just melt in your mouth, it tastes like there is more butter in the biscuit then there actually is, I think it might be as I’ve added my secret ingredient – Corn Flour!
These Ginger Cinnamon Cookies are not a typical cookie, as they are not chewy nor hard to bite, instead they just crumble into your mouth similar to a shortbread, but softer and not as sweet.
4oz Plain Flour
1 1/2oz Corn Flour
1 1/2oz Icing Sugar
1/2 Tsp Ground Ginger
1/2 Tsp Ground Cinnamon
4 1/2oz Butter
In a mixing bowl add plain flour, corn flour, icing sugar, ginger and cinnamon and mix briefly.
Add soften butter to the dry mixture cut in into smaller chunks.
Mix the cookie dough on medium to high speed for about 3-4 minutes until it forms a slightly dry paste.
It is easier to put the biscuit dough into a piping bag.
Pipe on the dough on to a greased baking tray, if you are using a metal tray you may want to use grease proof paper, however with a stone baking tray, you just need to lightly grease.
Bake in the oven at 170c for 10-12 minutes just until slightly golden on the top, but still slightly soft to the touch and allow to cool for about 2 minutes before moving to a cooling rack.
Enjoy warm or cool!