These Copycat Costa: Ginger Biscuits have the perfect balance of spice, sweetness and the right snap for a great tea time treat. Make a batch and keep in the biscuit tin for those mid-afternoon sugar cravings. Whilst these are part of my Copycat Costa series, they are a great staple ginger biscuit to have in your repertoire.
This series came about as I wanted to show you how to make Costa treats for so much cheaper and without all the weird additives and unnecessary ingredients. These biscuits are so easy to make, with one bowl and no chill time required. You could sub some of the ginger for cinnamon/mixed spice if you want a more complex spice blend.
For other recipes in this series, check out these Salted Caramel Brownies or these Lemon Curd Muffins. For a video on how to make these, head over to my Instagram.
Copycat Costa: Ginger Biscuits
Makes: About 14 Biscuits
Prep Time: 10 Minutes
Bake Time: 10 Minutes
Total Time: 20 Minutes
Ingredients
- 220g Plain Flour
- 1.5 Tsp Baking Powder
- 1.5 Tsp Baking Soda
- 3 Tsp Ground Ginger
- 100g Granulated Sugar
- 100g Butter, Softened
- 6 Tbsp Golden Syrup
- 100g Crystallised Ginger
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2/3 large baking sheets.
- In a large bowl, or the bowl of a stand mixer, combine the dry ingredients (flour, baking powder, baking soda, ground ginger and sugar).
- Put the golden syrup in a microwave safe bowl and heat for 20 seconds (it becomes really runny). Pour this and the butter into the bowl. Mix with an electric mixer on high until it looks grainy (but will hold a ball when pressed).
- Chop the crystallised ginger into small pieces and add to the dough.
- Scoop tbsp sized balls of the mixture, roll into a log/oval shape and lay out on the cookie trays (at least 2 inches apart). Bake for 10-12 minutes, until golden brown.
- Let cool on a wire rack before serving.
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