Our family recipe for ginger thins

Our family recipe for ginger thins

By
From
Under the Walnut Tree
Makes
60
Photographer
Fanny Bergenström

Serve these thin, crisp ginger biscuits with a cup of tea, or with a bit of blue cheese – a surprisingly good combination. Let the dough rest for 24 hours before baking.

Ingredients

Quantity Ingredient
100g butter
100g sugar
1/2 teaspoon pure vanilla extract
4 tablespoons golden syrup
50ml water
260g plain flour, plus extra for dusting
a scant teaspoon bicarbonate of soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon

Method

  1. Melt the butter in a small saucepan over low heat. Stir in the sugar, vanilla, golden syrup and water until combined. Set aside.
  2. Measure out the flour, bicarbonate of soda, ground ginger and cinnamon in a large bowl and combine. Pour in the butter mixture and work into a dough with a wooden spoon.
  3. Sprinkle a bit of flour on the work surface and tip the crumbly dough on top. Lightly knead the dough, then divide it in half. Shape into two logs about 6 cm thick. Flatten each log slightly and square the edges with your hands. Wrap in non-stick baking paper or plastic wrap and refrigerate for about 24 hours.
  4. Preheat the oven to 180°C. Line two baking trays with non-stick baking paper.
  5. Use a sharp knife to cut the dough into very thin slices. Spread out the slices on the baking trays and bake (one tray at a time) for about 6-8 minutes. Leave the ginger thins on the tray to cool.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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