Tame Fierce Ginger Without Losing Warmth

Ground ginger in quantity reads as sharp, fierce heat rather than warmth, and it is easy to overdo in a biscuit dough. Cut the ground ginger right back — to roughly a third of a heavy hand — and partner the smaller dose with a little minced crystallised ginger. The crystallised ginger carries a rounded, mellow warmth on the palate without the burn, so the spice still registers while a lead flavour such as almond stays in front. Resting the dough also lets the ginger round out before baking.