Ginger Thins

GBBA0402-Candice-Showstopper

For the competition, Candice made a 3D pub scene out of gingerbread and biscuits. This recipe is just for the delicious ginger thins used to make the people and pub furniture. This ginger thin recipe is featured in Season 4, Episode 2.

Course:
Occasion:

Ingredients

  • 130g (4⅔oz) unsalted butter
  • 80g (2¾oz) treacle
  • 50g (1¾oz) golden syrup
  • 50g (1¾oz) stem ginger in syrup, finely chopped
  • 3 tbsp syrup, from the stem ginger
  • 1 lemon, zest only
  • 130g (4⅔oz) soft light brown sugar
  • 500g (1lb) 2oz plain flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg

Directions

  1. Preheat the oven to 350F. Line two large baking trays with baking paper.
  2. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.
  3. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.
  4. Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).
  5. Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely.

Tips/Techniques

For this recipe you will need a 2—2½in biscuit cutter, two large baking trays and a cooling rack. The biscuit dough is quite sticky so it's better to roll it out between sheets of greaseproof paper because the biscuits need to be thin to get the best texture. Otherwise, you'd have to use a lot of flour to stop it sticking, which could dilute the flavors. Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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