Ingredients:

  • 2 ¼ cups All-Purpose Flour, sifted
  • 2 tsp Baking Soda
  • 1 Tbsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • ½ cup Granulated Sugar (for dough)
  • ¾ cup Packed Light Brown Sugar
  • 1 Large Egg, room temperature
  • ⅓ cup Dark Molasses (Treacle)
  • 1 Tbsp Fresh Ginger, finely grated
  • ¼ cup Crystallized Ginger, finely minced
  • ½ cup Granulated Sugar (for rolling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Combine Dry Ingredients: Whisk together the flour, baking soda, ground spices (ginger, cinnamon, cloves), and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In the bowl of your mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and pale (about 3-4 minutes). Scrape down the bowl halfway through.
  4. Add Wet Ingredients: Beat in the egg until just combined. Reduce speed to low and incorporate the molasses, fresh grated ginger, and minced crystallized ginger. Mix until homogeneous.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix.
  6. Chill the Dough: Cover the bowl tightly and refrigerate for a minimum of 45 minutes to prevent spreading and ensure a chewy snap.
  7. Scoop and Roll: Place the rolling sugar in a shallow bowl. Using a scoop, portion the chilled dough into balls (approx. 1.5 inches / 4 cm diameter).
  8. Coat Thoroughly: Roll each ball generously in the granulated sugar, ensuring it is completely coated. This coating creates the signature cracked surface.
  9. Arrange and Bake: Place the sugared dough balls on the prepared baking sheets, leaving at least 2 inches (5 cm) between them.
  10. Bake for 10–12 minutes, rotating the tray halfway through. Bake for 12 minutes for maximum crisp snap, or 10 minutes for chewier biscuits. The edges should look set.
  11. Cool: Let the biscuits cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely. The biscuits will crisp up as they cool.