Ginger Cream Biscuits

    Ginger Cream Biscuits

    (10)
    33min


    10 people made this

    About this recipe: A ginger nut-style biscuit topped with a creamy vanilla icing. You can sandwich two biscuits together as well.

    Ingredients
    Makes: 24 

    • 60g butter, softened
    • 125g caster sugar
    • 1 egg
    • 100g treacle or golden syrup
    • 125ml water
    • 280g sifted plain flour
    • ½ teaspoon salt
    • ½ teaspoon bicarbonate of soda
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cinnamon
    • For the icing
    • 125g sifted icing sugar
    • ¼ teaspoon salt
    • ½ teaspoon vanilla extract
    • 1½ tablespoons double cream

    Directions
    Prep:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Mix butter, sugar, egg, treacle and water thoroughly. Sift together flour, 1/2 teaspoon salt, bicarbonate of soda and spices and blend in. Chill dough until firm.
    2. Preheat oven to 200 C.
    3. Drop dough by teaspoonfuls about 5cm apart on lightly greased baking tray. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, cover with icing.
    4. To make icing: Blend icing sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on biscuits with a plastic spatula.
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    Reviews and ratings
    Global ratings:
    (10)

    Reviews in English (5)

    by
    12

    These cookies are a Christmas favorite of our family. I believe my mother uses this same recipe from Betty Crocker's Cookie Cookbook. They are soft, not overly sweet (even with a light frosting on top), and the blend of spices makes them unique and exciting among all of the other Christmas cookie choices (Chocolate or Vanilla anyone?) I am so pleased to see this recipe on allrecipes.com. Don't be afraid of doubling it because these cookies go quickly!  -  11 Dec 2008  (Review from Allrecipes US | Canada)

    by
    9

    This is an old Betty Crocker recipe from the 50s and 60s. They are soft, spicy, moist and cake-like. When we're sending them somewhere or are taking them to someone's house or a bake sale, we like to sprinkle them with sugar spiked with ground ginger and a pinch of cinnamon before putting them in the oven. That makes a neat substitute for the messy frosting, which always makes the cookies stick together unless you put them in a single layer in the tin, which is near impossible. This also cuts down on kitchen time. If you don't like the flavor of molasses, dark corn syrup can be successfully substituted for half or all of it, which gives a somewhat different, more subtle taste, while still retaining the appealing soft texture. The house becomes wonderfully fragrant as they bake. A family favorite - I kept the cookie jar full of these for the kids as they were growing up, and it's one of their fondest memories.  -  06 Nov 2011  (Review from Allrecipes US | Canada)

    by
    4

    These were very good, a soft cake-like cookie, like little gingerbread cakes. Great with the frosting and tasted best the first day I made them. The next day they were a little dry. I would make them again.  -  20 Feb 2010  (Review from Allrecipes US | Canada)

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