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.
Hope you enjoy these as much as the patrons of The Blank did!
CHEWY GINGER BISCUITS (makes about 3 to 4 dozen)
- 3 Cups Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Tbsp Ground Ginger
- 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
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.
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.
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!)
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!