Crispy Ginger Biscuits
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"Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger."
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Ingredients35 m servings 124 cals
Original recipe yields 24 servings (2 dozen)
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
- Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 124 calories; 4.2 g fat; 20.8 g carbohydrates; 1.4 g protein; 18 mg cholesterol; 172 mg sodium. Full nutrition