Ginger biscuits served on a wire tray

Ginger biscuits

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(30 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Makes 20

Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime

Nutrition and extra info

  • Dough only
  • Vegetarian

Nutrition: Per biscuit

  • kcal117
  • fat5g
  • saturates3g
  • carbs17g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0.3g
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Ingredients

  • 100g salted butter, cubed
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g light brown soft sugar
  • 1 tbsp grated fresh ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 250g self-raising flour
  • 1½ tbsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 small egg yolk, beaten

Method

  1. Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool. 

  2. Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.

  3. Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely. 

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Comments, questions and tips

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Amanda Page's picture
Amanda Page
28th Mar, 2020
This recipe is absolutely delicious
iryamim
21st Jan, 2020
5.05
I replaced butter with 1/4 cup olive oil+2 tbs and made 40 biscuits out of the dough and they came out perfect and crunchy
MaryJarvis
11th Jan, 2020
5.05
Lovely biscuits, I did half white & half wholemeal flour and it worked a treat. They are a 'cakey' texture, but we don't mind, they won't last long and I'll definitely make them again!
lisatalent
19th Oct, 2019
3.05
Great flavour, but came out quite cakey when I would have preferred a crunchy texture.
Kate1970
27th Mar, 2020
Can you make this recipe without the egg yolk?
Kate1970
27th Mar, 2020
Can you make these without the egg? I can't get eggs at the moment due to the current situation. Can egg be substituted with anything else?
Victoria Shay's picture
Victoria Shay
10th Mar, 2020
5.05
I've tried this recipe and it worked out great! But do you think it's possible to replace the golden sirup with honey?
Barney Good Food's picture
Barney Good Food
11th Mar, 2020
We can't see why you wouldn't be able to but please bear in mind we haven't tested this ourselves.
DeadSickWizard's picture
DeadSickWizard
25th Jun, 2019
How gingery are they? The recipe appears to state a lot of ginger.
MaryJarvis
11th Jan, 2020
5.05
I did half a tablespoon of the fresh ginger and 1.5 tablespoons of ground ginger and that was the perfect amount for us.
goodfoodteam's picture
goodfoodteam
27th Jun, 2019
With a combination of the ground and fresh ginger, these biscuits have a good kick but you can reduce the quantities for a milder flavour.
Jean Clarke's picture
Jean Clarke
27th Mar, 2020
I added some chopped stem ginger which gave a nice texture. If you cover with chocolate they are very similar to those very expensive chocolate coated ginger biscuits you can buy. To prevent the "cakey" texture I find if you take them out of the oven half way through cooking and flatten them down with a fish slice or similar they turn out more crisp and biscuit like.
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