Chewy Ginger Biscuits

28 May

If you remember, I am one of the producers of PETER PAN: THE BOY WHO HATED MOTHERS at The Blank Theatre this spring, and I wanted to bake something for opening night. Because it takes place in England, I wanted to make a British cookie, so I went to my handy Unofficial Harry Potter Cookbook and looked for a yummy cookie, or biscuit as they say in England, that I could make. And I found it, a chewy ginger biscuit sounded perfect! It’s in “Harry Potter and the Order of the Phoenix” that Harry is sent to Professor McGonagall’s office and instead of scolding him (as he expects), she offers him a newt-shaped ginger cookie (see Chapter 12). How I love Professor McGonagall. I had all the ingredients already which was an added bonus. I also love trying new recipes.

At Opening Night of PETER PAN: THE BOY WHO HATED MOTHERS

At Opening Night of PETER PAN: THE BOY WHO HATED MOTHERS

My good friend Mary came to opening night as our official photographer and showed off her own fabulous outfit that she made herself.

Me and Mary at Opening Night Party at Off Vine Restaurant

Me and Mary at Opening Night Party at Off Vine Restaurant

Hope you enjoy these as much as the patrons of The Blank did!

Chewy Ginger Biscuits Ingredients L-R: Flour, Ground Ginger, Crisco (or Butter), White Sugar, Light Corn Syrup, Baking Soda, Eggs, Salt, Brown Sugar

Chewy Ginger Biscuits Ingredients L-R: Flour, Ground Ginger, Crisco (or Butter), White Sugar, Light Corn Syrup, Baking Soda, Eggs, Salt, Brown Sugar

CHEWY GINGER BISCUITS (makes about 3 to 4 dozen)

Chewy Ginger Biscuits Dry Ingredients

Chewy Ginger Biscuits Dry Ingredients

DRY INGREDIENTS

  • 3 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Tbsp Ground Ginger

WET INGREDIENTS

  • 1 Cup Butter
  • 1/2  Cup Dark Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Large Egg
  • 1 Large Egg White
  • 3/4 Cup Golden Syrup or Light Corn Syrup
  • 1/2 Cup White Sugar for Rolling the Cookies
Mixing the butter and sugars.

Mixing the butter and sugars.

The butter and sugars are light and fluffy and ready for the eggs.

The butter and sugars are light and fluffy and ready for the eggs.

Start by setting your oven racks on the two middle positions, then pre-heat the oven to 375 degrees. In a large bowl mix together your dry ingredients and then set aside. In your stand mixer or in another large mixing bowl with your hand mixer, beat the butter and sugars together until light and fluffy, about 3-5 minutes. Make sure you scrape down the sides so it’s all mixed thoroughly.

The corn syrup, whole egg and egg white are ready to be added.

The corn syrup, whole egg and egg white are ready to be added.

All the wet ingredients mixed together.

All the wet ingredients mixed together.

Stop the beater and add the whole egg, the additional egg white and the syrup and beat again until thoroughly combined. Another 3-5 minutes. Next, slowly add your dry ingredients while on your lowest setting. Mixture should be smooth. Click here for a video of mixing all of the wet ingredients.

Chewy Ginger Biscuits dough ready to be rolled out

Chewy Ginger Biscuits dough ready to be rolled out

Set up two cookie sheets with parchment paper (if you have it) and scoop out balls of dough into about 1 to 1 1/2 inch balls, then roll in the sugar. Be aware the dough is malleable rather than stiff like normal cookie dough. After rolling them in sugar place on your cookie sheets about 1 1/2 to 2 inches apart. Place one sheet on each rack and bake for 10 minutes, switching them after 5 minutes. *Note: Do NOT over cook these cookies. After two rounds of baking, I reduced the cooking time to 9 minutes as my oven does seem to continue to get hotter and I still want my cookies to be chewy!* Here’s another video of the rest of the baking process! (And yes, I’m baking in my PJs! Ha!)

Fresh from the oven!

Fresh from the oven!

After they are done slide the whole parchment paper with the cookies onto wire racks to cool. If you don’t have parchment paper (like me), then let cool for about 3 minutes then transfer (carefully) to wire racks. Repeat for the rest of the dough. They are best enjoyed fresh, although they were also delicious with hot tea a few days later!

Chewy Ginger Biscuits

Chewy Ginger Biscuits

Advertisements

One Response to “Chewy Ginger Biscuits”

  1. Mary Ann Williams May 28, 2013 at 10:06 pm #

    Love it!! Those cookies were YUMMY! 🙂 Thank you for the shout out! xoxo 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: