Go Back
–+ servings
Professor McGonagall's Ginger Newt Biscuits

Professor McGonagall's Ginger Newt Biscuits: A Magical Treat

Experience the magic of Professor McGonagall's Ginger Newt Biscuits, a delightful treat combining ginger and spice for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 59 minutes
Servings: 24 biscuits
Course: Desserts
Cuisine: British
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-Purpose Flour For gluten-free option, substitute with gluten-free flour.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 2 teaspoons Ground Ginger The main flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth.
  • 1/4 teaspoon Ground Nutmeg Enhances flavor.
  • 1/4 teaspoon Ground Cloves Intensifies spice.
  • 1/4 teaspoon Salt Balances sweetness.
  • 3/4 cup Light Brown Sugar Can substitute with dark brown sugar.
  • 1/4 cup Golden Syrup Alternatives include dark treacle.
  • 1/2 cup Butter Dairy-free butter works for vegan option.
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 1 tablespoon Orange Zest Adds freshness.
Optional Toppings
  • 1 cup Icing Sugar For dusting.
  • Sprinkles For decoration.
  • Chocolate Drizzle For added indulgence.

Equipment

  • Mixing Bowl
  • cookie cutter
  • Baking Sheet
  • parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. In a separate bowl, cream together softened butter and light brown sugar until fluffy, about 2-3 minutes. Add golden syrup and the egg, mixing until well combined. Gradually incorporate the dry ingredients, stirring until a smooth dough forms.
  2. Shape your dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  3. Remove the dough from the refrigerator and let it rest for a few minutes at room temperature. Roll out the dough to about ¼-inch thickness. Use a newt-shaped cookie cutter to create your biscuits.
  4. Transfer the cookie cutter to a parchment-lined baking sheet, leaving space between them. Bake at 350°F (180°C) for 12-14 minutes.
  5. After baking, allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1biscuitsCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store biscuits in an airtight container at room temperature for up to 1 week. For longer storage, freeze in an airtight container for up to 3 months.

Tried this recipe?

Let us know how it was!