Soft Ginger Biscuits

Make sure the butter / margarine is at room temperature.

Sift the all purpose flour.

Add the the butter / margarine to a mixing bowl.

Add in the brown sugar.

Cream the butter / margarine & the brown sugar until well combined. This can be done by hand using a wooden spoon or with an electric mixer.

Add in the egg, vegetable oil & the honey.

Mix well.

Add in the salt, bicarbonate of soda, baking powder, ginger powder & the cinnamon powder.

Then add in the sifted all purpose flour.

Roughly mix using a wooden spoon.

Next, use your hands to bring the dough together.

To a small bowl, add the castor sugar.

Pinch off a small portion of the dough.

Roll into balls.

Toss the balls into the bowl of castor sugar, one at a time.

Lay them onto a wax/parchment paper lined baking tray keeping spaces in between them as they will rise a bit.

Flatten the balls slightly with your fingers.

Bake them for 15 minutes in the preheated oven at 160° Celsius.

Once baked, carefully remove them from the oven.

Carefully remove the biscuits from the hot tray onto a cooling rack & allow them to cool for a few minutes.

Plate & serve with a glass of milk (optional).

Notice the beautiful cracked tops on these biscuits.

Store these Soft Ginger Biscuits in an airtight container or in a cookie jar for up to a two weeks.