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Dessert

Ginger Biscuits

Soft biscuits flavored with ground ginger, made from flour, butter, sugar, eggs, and milk.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ginger Biscuits

48 biscuits
Oven160 °C (320 °F)
Time5 minutes

Ingredients

Directions

Prepare

  1. Preheat the oven to 160 °C (320 °F).

  2. Grease a baking sheet.

Make and shape the dough

  1. Rub the butter and ginger into the flour in a bowl until the mixture resembles breadcrumbs.

  2. Add the eggs and mix to a soft dough, adding a little milk if necessary.

  3. Roll out the dough to 5 mm (0.20 in).

  4. Cut out biscuits with a plain round cutter.

  5. Place the biscuits on the prepared baking sheet.

Bake and cool

  1. Bake for 5 minutes until golden.

  2. Take the biscuits out of the oven.

  3. Leave them to cool.

Nutrition, whole recipe (rough)

835Calories
27 gProtein
26 gFat
121 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure of the dough once mixed with liquid.
Unsalted butter
Rubbed into the flour to tenderise the biscuits and add richness.
Caster sugar
Adds sweetness and helps the biscuits brown as they bake.
Eggs
Bind the dough and add structure and richness to the biscuits.

The step that matters

Bake for 5 minutes until golden. Biscuits are thin and bake quickly, so a few extra minutes can over-brown or dry them. Pull them when golden at the edges.

Swap the ginger

How well each one fits the dish's main ingredients (flour, butter, sugar, egg, milk):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Gingerthe original

Fit is the average pairing score against flour, butter, sugar, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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