Ginger Biscuits
Ginger biscuits are a plain, buttery British bake that needs only a handful of pantry staples and about 20 minutes. This version is adapted from Mrs. Beeton's Book of Household Management, the Victorian household guide now in the public domain. The butter is rubbed into the flour as for shortcrust pastry, which gives a crisp, short crumb, and two tablespoons of ground ginger carry the flavor. Roll thin and they bake quickly.
Instructions
Heat the oven to 160 °C (320 °F) and grease a baking sheet.
Put the flour in a large bowl, add the butter and ground ginger, and rub them in with your fingertips until the mixture looks like fine breadcrumbs.
Add the eggs and mix until the dough comes together soft. If it feels dry and crumbly, work in a little milk.
Roll the dough out to a thickness of 5 mm (0.20 in) and cut rounds with a plain round cutter.
Lay the rounds on the greased baking sheet and bake for 5 minutes, until golden.
Take the biscuits out of the oven and leave them to cool before eating.
Make it personal.
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