Easy Honey and Ginger Biscuits

These delightful South African ginger biscuits are a timeless treat, blending warm spices with a sweet honey twist. Crispy on the outside with a satisfying chew, they’re perfect for dunking in tea or filling your biscuit tin for a quick snack. The gentle kick of ginger and cinnamon makes these a cozy favorite, and you can tweak the baking time for a softer or crunchier bite. Simple to whip up, they’re a must-try for any home baker!

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a baking tray with baking paper or a silicone mat.

2. 2

   Sift the cake flour, ground ginger, cinnamon, and salt into a large bowl. Add back any wholewheat bits from the sifting.

3. 3

   Stir in the light brown sugar, then rub in the softened butter with your fingers until the mixture looks like coarse crumbs.

4. 4

   In a small bowl, combine the bicarbonate of soda, honey, and hot water. Stir until it fizzes, then pour into the dry mixture.

5. 5

   Mix until a dough forms. It might be a bit dry but should just hold together when pressed.

6. 6

   Roll the dough into small balls, about the size of a walnut, and place them on the prepared tray with space between each.

7. 7

   Gently flatten each ball with a fork to create a crisscross pattern. You should get about 20-24 biscuits, depending on size.

8. 8

   Bake for 15-18 minutes until they turn a rich caramel color. Watch closely after 14 minutes to avoid burning. Cool on a wire rack.

Recipe Notes

• Flour choice – Wholewheat flour adds a nutty depth, but you can swap it for more cake flour if you prefer a lighter texture.

• Baking time – For a chewier biscuit, bake for about 13-14 minutes. For extra crunch, go the full 18 minutes, but keep an eye to prevent over-browning.

• Honey – A mild honey works best to complement the ginger. Stronger varieties like buckwheat honey might overpower the spices.

• Dough texture – The dough can feel dry, but don’t add more liquid. Press firmly when shaping to help it hold together.

• Storage – Store in an airtight container for up to 2 weeks. They also freeze well for up to 3 months.

• Serving suggestion – Pair with a cup of rooibos tea for a true South African experience.

• Biscuit size – Smaller balls yield more biscuits (up to 24), while larger ones give you about 20. Adjust to your preference.