Frondy Fennel And Stem Ginger Biscuits Recipe

Name: Frondy Fennel And Stem Ginger Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g unsalted butter; 100 g caster sugar; 75 g light brown muscovado sugar; 1 large egg; 250 g self raising flour; 1 pinch salt; 1 scant tsp ginger powder; 2 heaped tsps fennel seeds; chopped stem ginger in syrup; crystallised fennel fronds

Servings: persons

1
["Cream the butter and both sugars together until light and fluffy.", "Break the egg into the bowl with the butter and sugar and beat in until well-combined.", "Stir in the ginger powder, fennel seeds and salt.", "Sift the flour into the bowl with the rest of the ingredients and stir to combine.", "When the flour is mixed in, add the fennel fronds and stir with a wooden spoon to distribute them as evenly as possible throughout the dough.", "Line a baking tray with parchment, then take a scant tablespoon of dough and roll it into a ball. Place on the baking parchment and flatten the top slightly, then press a piece of stem ginger into the top of the biscuit.", "Repeat with the rest of the dough, leaving plenty of room for the biscuits to spread - they will end up being about 8-10cm (4.5 - 5"") across.", "Bake in a preheated 150C (300F) oven for 12-15 minutes until golden brown.", "Remove from the oven and leave on the tray for a couple of minutes to harden up, then transfer to a wire rack to finish cooling."]

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g unsalted butter, 100 g caster sugar, 75 g light brown muscovado sugar, 1 large egg, and more.

Yes, Frondy Fennel And Stem Ginger Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frondy Fennel And Stem Ginger Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions