Ginger snap biscuits from Great British Chefs - Chef Recipes by Josh Eggleton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on December 09, 2021

    Really easy to make. I made these with gluten free flour and 0.5 tsps xanthan gum. The dough was very stiff so I added a few tablespoons of milk to bring it all together; maybe if I'd used my Kitchen Aid to mix it up I wouldn't have needed the milk to help it along! I used a small glass (6.5 cm diameter) as a cutter and got 39 large biscuits, rather than the 60 quoted in the recipe. You'd need something like a 4cm cutter to get 60, I think. These went down very well, but I will increase the ginger to 2 tsps next time as these weren't quite as gingery as I remember from my childhood. Really lovely though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.