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Preheat your oven to 180°C (350°F). Set aside 2 tablespoons of sugar for coating the biscuits to give them a crunchy, sugary finish.
Sift the Dry Ingredients:
In a large mixing bowl, sift together plain flour, ground ginger, ground cinnamon, and salt. Sifting aerates the flour, giving the biscuits a lighter texture.
Cream the Butter:
In a separate bowl, beat the softened butter or margarine until light and fluffy, about 2-3 minutes. This creaming step ensures a tender biscuit texture.
Add Wet Ingredients:
Beat in the egg, molasses (or honey for a sweeter flavor), and water until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients:
Gradually add the sifted dry ingredients to the butter mixture, stirring until a dough forms. Mix just until combined to avoid overworking the dough.
Shape the Dough:
Roll the dough into small balls, about 1 inch in diameter. Roll each ball in the reserved granulated sugar, coating them evenly.
Arrange on Baking Tray:
Place the sugar-coated balls on a baking tray lined with parchment paper. Leave enough space between each ball to allow for spreading.
Flatten the Biscuits:
Gently flatten each dough ball using the bottom of a glass or a cookie cutter, ensuring even baking.
Bake:
Bake in the preheated oven for 10-15 minutes, or until the biscuits are golden brown and fragrant. The edges should be crisp, while the center remains soft.
Cool:
Let the biscuits cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
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