Ginger biscuits served on a wire tray

Ginger biscuits

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(56 ratings)

Prep: 20 mins Cook: 10 mins


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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  • 100g salted butter, cubed



    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



    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, which can only be produced…

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



    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


  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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27th Jun, 2020
These are delicious - not dissimilar to Cornish Fairings but with more ginger. I had to use granulated sugar so I replaced about 30g of golden syrup with black treacle to give the flavour and colour needed.
31st May, 2020
These ginger biscuits are delicious! Made for 1st a few weeks ago and added extra fresh and stem ginger perfect for our taste. Mine took around 18 mins to get the perfect biscuit.
Eimear S's picture
Eimear S
20th May, 2020
I made these today. They’re so easy to make! I added an extra spoon on fresh ginger as I read in the comments this is needed and turned out so good ☺️ After letting them cool I dipped one side in chocolate! Would recommend
7th May, 2020
I’ve just done these for the first time. Lovely flavour but definitely came out a bit cakey in the middle. I cooked them for 15 minutes instead of 20 but still a little more like a a cake macaroon I texture rather than a biscuit. The tip to push them down halfway through the bake is a good one. Also at 20g each biscuit to get more like 28 biscuits than 20 which if you add up total recipe weight that’s not a surprise. I will make the, again though.
Khadeejah AQ's picture
Khadeejah AQ
28th Apr, 2020
I loved this recipe! Perfect to have with a mug of milk or tea, mine turned out a bit too soft but I think that is because I added a full egg, not just the yolk . I will 100% try this again, and I might make them for my gran next time!
26th Apr, 2020
skerries's picture
9th Apr, 2020
Lovely biscuits which I will make again But I love ginger and next time I make then I will increase both fresh and ground gingers as it wasnt gingery enough for me
Amanda Page's picture
Amanda Page
28th Mar, 2020
This recipe is absolutely delicious
21st Jan, 2020
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
11th Jan, 2020
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!


9th May, 2020
Can anyone tell me why there is bicarbonate of soda in this recipe when there isn’t any acid to activate it?
lulu_grimes's picture
12th May, 2020
Hello, There's just enough acidity in the brown sugar (white sugar doesn't have any) and syrup coupled with the moisture from the egg and oven heat for the bicarbonate to react. Lulu
17th May, 2020
Thanks Lulu.
27th Mar, 2020
Can you make this recipe without the egg yolk?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! We'd recommend using the egg yolk as this enriches and binds the biscuit dough. Thanks for your question!
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
I've tried this recipe and it worked out great! But do you think it's possible to replace the golden sirup with honey?
26th Apr, 2020
Yes it will probably work in the same way as I replace many recipys 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
25th Jun, 2019
How gingery are they? The recipe appears to state a lot of ginger.


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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