Ginger Biscuits


Delicious and slightly chewy Ginger Biscuits are also great fun to make, as your child will enjoy rolling out dough & cutting it into shapes such as stars, circles and flowers using, cookie cutters.

Ginger Biscuits
25–30 minutes, plus 1–2 hours chilling
9 minutes
Best for
30 biscuits


  • 45g butter, softened
  • 70g soft light brown sugar
  • 4 tbsp golden syrup
  • 1 large egg yolk
  • 170g plain flour
  • 2 tsp ground ginger
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt

Conversion chart


  1. Beat the butter and sugar together until pale and fluffy, then beat in the golden syrup and egg yolk until just combined. Sift over the flour, ginger, bicarbonate of soda, and salt, and stir in with a wooden spoon to form a dough. Put the dough on a piece of cling film and pat into a disc about 1cm (1/2 inch) thick. Wrap up and refrigerate for 1–2 hours until firm.
  2. Preheat the oven to 180°C (160°C fan), gas 4. Roll out the dough between two pieces of baking parchment until about 3mm (1/8 inch) thick. Cut out shapes that are about 4cm (1 and a half inches) in diameter, and use a palette knife to transfer them to baking trays lined with parchment. If the dough becomes too soft, then lift it, still on the parchment, on to a baking tray and pop in the freezer for 5–10 minutes to firm up.
  3. Bake the biscuits for about 9 minutes until puffed and just turning golden around the edges. For crisper biscuits, bake for a further 2 minutes. Allow the biscuits to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.


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  • absuloty wonderful highly reccomended

    04 Feb 2011

  • i took them into my sons classroom and they were all amazed how tasty they were i even had them knocking on my door for more :)  i even spared a few for myself.

    04 Feb 2011

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