Recipe: Ginger Biscuits

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  • 340g/12oz plain flour
  • 1 level teaspoon bicarbonate of soda
  • 2 level teaspoons ground ginger
  • 100g/4oz butter
  • 160g light brown sugar
  • 4 tablspoons golden syrup
  • 1 large egg, beaten


  • Pre-heat oven to 180°C/350°F/Gas Mark 4.
  • Line the baking trays with grease proof paper.
  • Put all the dry ingredients into a bowl. Rub in butter with finger tips until it looks like bread crumbs. Stir in the sugar then the syrup and the beaten egg. Bring it all together to form a smooth pastry dough.
  • On a lightly floured surface roll out the dough to be about 8mm thick. Using a 2” straight-sided round cutter, cut out biscuits until all the biscuit dough is used up. Place on baking trays ensuring enough room is left for slight expansion of the biscuit.
  • Chill on the baking trays for 20 minutes in fridge.
  • Cook for 10-15 minutes until golden brown. Remove from tray with palette knife and place on a cooling rack.


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