These rustic ginger biscuits can be produced in sizes to suit all business applications. Our Ginger Crush is the finest preserved and crushed Chinese stem ginger and is available in 5kg pails. You can find out further information on this product here.
Check out other Business Support recipes featuring Ginger Crush here.
Uploaded by Renshaw Baking
- 110 g Butter
- 50 g Whole Egg
- 225 g Self Raising Flour
- 225 g Sugar
- 1/2 tsp Baking Powder
- 25 g Renshaw Ginger Crush
In a bowl melt the butter, cool slightly and add the egg and mix together.
Mix together the dry ingredients, add the butter mixture and the Renshaw Ginger Crush, mix thoroughly to firm a dough.
Form the dough into equal sized small balls
Place well apart on a greased tray
Bake at 150ºC until golden brown