Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 4 g baking powder
- 2 g fine sea salt
- 4 g ground ginger
- 3 g ground cardamom
Wet Ingredients and Mix-ins
- 115 g unsalted butter, room temperature
- 100 g light brown sugar, packed
- 50 g caster sugar
- 1 egg, room temperature
- 40 g candied ginger, finely chopped
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, ground ginger, and ground cardamom until thoroughly combined.
In a large mixing bowl, cream the room temperature unsalted butter, light brown sugar, and caster sugar using an electric mixer on medium speed until light, fluffy, and visibly paler in color.
Add the egg to the creamed butter mixture and beat on low speed just until incorporated, scraping down the sides of the bowl with a spatula to ensure an even mix.
Add the dry ingredient mixture and the finely chopped candied ginger to the wet ingredients. Fold gently with a spatula just until a cohesive dough forms and no dry streaks of flour remain.
Turn the dough out onto a piece of plastic wrap, shape it into a flat disk, wrap tightly, and chill in the refrigerator.
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out to an even thickness of 5 millimeters.
Cut the dough using a round biscuit cutter. Re-roll the scraps gently to cut the remaining biscuits, placing them 2 centimeters apart on the prepared baking sheet.
Bake in the preheated oven at 175°C/350°F for 10 to 12 minutes, or until the edges begin to turn golden brown and the centers are set.
Allow the biscuits to rest on the baking sheet for 2 minutes before transferring them to a wire cooling rack to cool completely. They will crisp up as they cool.
Chef's Notes
- For the most pronounced and vibrant aromatic flavor, crush whole green cardamom pods, remove the seeds, and grind them yourself using a mortar and pestle just before using.
- The thickness of the rolled dough strictly dictates the final texture. Rolling to 5 millimeters creates a classic, snappy biscuit perfect for dunking, whereas a 7 millimeter roll will leave a slightly softer, chewier center.
- Do not skip the chilling step. Cold dough prevents the butter from melting out prematurely in the hot oven, which is the secret to retaining sharp, professional-looking edges on your baked goods.
- Candied ginger has a tendency to stick together when chopped. Toss the freshly chopped pieces in a tiny pinch of your measured flour to keep them separated before folding them into the dough.
- For an extra layer of textural contrast, you can lightly brush the unbaked biscuits with milk and sprinkle them with coarse demerara sugar before they go into the oven.
Storage
Refrigerator: 1 week — Store raw dough well-wrapped in the refrigerator if baking later.
Freezer: 3 months — Freeze baked biscuits in an airtight container, or freeze raw cut dough to bake from frozen.
