Ginger Cinnamon Biscuit Recipe – Traditional Indian Festive Treats

Last Updated on 2 months by Neha Deshmukh

Ginger Cinnamon Biscuit Recipe – Traditional Indian Festive Treats

Hey everyone! If you’ve ever wandered through the bustling streets of India during a festival, you’ve likely been greeted by the warm, inviting aroma of freshly baked biscuits. These aren’t just any biscuits, though – they’re often spiced with ginger and cinnamon, a little taste of home and celebration. I remember the first time my dadi (grandmother) let me help her make these for Diwali… the kitchen was a flurry of flour and laughter, and the smell was absolutely magical! Today, I’m sharing her treasured recipe with you.

Why You’ll Love This Recipe

These Ginger Cinnamon Biscuits are more than just a treat; they’re a little piece of Indian tradition. They’re wonderfully crisp, warmly spiced, and perfect with a cup of chai. Plus, they’re surprisingly easy to make, even if you’re new to baking! They’re ideal for gifting, enjoying with family, or simply indulging in a moment of sweet bliss.

Ingredients

Here’s what you’ll need to create these delightful biscuits:

• 125 gram/1/2 cup butter
• 1/3 cup demerara sugar with treacle syrup
• 2 tbsp golden syrup
• 1 1/3 cup cake wheat flour
• 2 tsp ground dry ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp mixed spice
• 1 tsp bicarbonate of soda
• 1 large egg white
• 150 gram icing sugar
• 1 tsp lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure your biscuits turn out perfectly!

• Demerara Sugar with Treacle Syrup: This isn’t your everyday granulated sugar! Demerara sugar has a lovely golden colour and a slight molasses flavour thanks to the treacle. It adds a wonderful depth to the biscuits. If you can’t find it, dark brown sugar is a good substitute.
• Cake Wheat Flour: This flour has a lower protein content than all-purpose flour, resulting in a more tender and crumbly biscuit. It’s a staple in Indian baking!
• Ground Dry Ginger: Don’t skimp on the ginger! It’s what gives these biscuits their signature warmth and spice. Freshly grated ginger can be used, but reduce the quantity to 1 tsp as it’s more potent.
• Mixed Spice: This is a classic blend of warming spices commonly used in Indian and British baking. It usually includes cinnamon, nutmeg, cloves, and allspice. If you can’t find it, you can make your own by combining equal parts of each spice.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, beat the butter and demerara sugar together until they’re light and creamy. This takes a few minutes, but it’s important for a good texture.
2. Stir in the golden syrup until everything is well combined. It adds a lovely chewiness to the biscuits.
3. Now, gradually add the cake wheat flour, bicarbonate of soda, and all those lovely spices – ground dry ginger, cinnamon, and mixed spice. Mix until a soft dough forms. Don’t overmix! If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. Shape the dough into a ball, flatten it slightly, wrap it tightly in clingwrap, and pop it in the fridge for at least an hour. This helps the dough firm up and makes it easier to roll out.
5. While the dough is chilling, line your baking sheets with parchment paper. This prevents the biscuits from sticking.
6. Preheat your oven to 160°C.
7. Once chilled, roll out the dough to about 1/2cm thickness. Use cookie cutters to cut out your desired shapes! Get creative – stars, flowers, hearts… anything goes!
8. Place the cutouts back in the fridge for another 30 minutes. This helps them hold their shape during baking.
9. Bake for 10-12 minutes, or until they’re golden brown and crisp. Keep a close eye on them, as they can burn easily.
10. Let them cool on a wire rack before decorating.

Now for the icing!

1. Gently simmer some water in a saucepan. Place the egg white in a heatproof bowl that fits snugly over the saucepan (making sure the bottom of the bowl doesn’t touch the water).
2. Whisk the egg white constantly until it becomes foamy and warm.
3. Remove the bowl from the heat and whisk in the sifted icing sugar and lemon juice until you have a smooth, glossy icing.
4. Transfer the icing to a piping bag and decorate the cooled biscuits as you like!

Expert Tips

• Don’t overbake: Overbaked biscuits will be hard and dry.
• Chill the dough: Chilling is key for easy rolling and preventing spreading.
• Sift the icing sugar: This ensures a smooth, lump-free icing.

Variations

Want to put your own spin on these biscuits? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer for the egg white.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the liquid slightly.
• Spice Level: My friend, Priya, loves to add a pinch of cardamom for an extra layer of flavour. Feel free to adjust the amount of ginger and cinnamon to your liking!
• Festival Adaptations: For Diwali, I like to decorate them with silver leaf. For Christmas, I use red and green icing. And for Eid, a simple dusting of icing sugar is perfect.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. They’ll stay crispest if stored in a single layer.

FAQs

Let’s answer some common questions:

1. What is the best way to prevent the biscuits from spreading during baking?
Chilling the dough thoroughly is the most important thing! Also, make sure your baking sheets are cold before placing the biscuits on them.

2. Can I make the dough ahead of time and freeze it?
Absolutely! Wrap the dough tightly in clingwrap and freeze for up to 2 months. Thaw in the fridge overnight before rolling out.

3. What is ‘mixed spice’ and can I substitute it?
It’s a blend of warming spices like cinnamon, nutmeg, cloves, and allspice. You can substitute it with a pinch of each of those spices.

4. How can I achieve a perfectly smooth icing consistency?
Sifting the icing sugar is crucial. Add the lemon juice gradually, whisking until you reach your desired consistency.

5. What is the significance of these biscuits in Indian festivals?
Biscuits like these are often offered to guests and deities during festivals as a symbol of good luck and prosperity. They represent sweetness and joy.

6. Can I use regular flour instead of cake wheat flour?
You can, but the biscuits will be a bit tougher. If using all-purpose flour, try adding a tablespoon of cornstarch to the mix for a slightly more tender result.