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Spiced lemon & ginger biscuits on a wire cooling rack

Spiced lemon & ginger biscuits

A star rating of 4.5 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1 hour chilling
  • Easy
  • Makes 24

Bake these grown-up gingerbread biscuits, spiced with black pepper and stem ginger. They're perfect after dinner with an iced shot of limoncello or a hot toddy

  • Freezable (uncooked dough only)
  • Vegetarian
Nutrition: Per serving


  • 175g butter , softened
  • 85g dark muscovado sugar
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp coarsely ground black pepper
  • 1 lemon , zested and 3-4 tsp juice
  • 225g plain flour
  • 50g candied lemon peel (or a mix of lemon and orange)
  • 50g stem ginger , chopped into small chunks
  • 100g icing sugar


  • STEP 1

    Mix the butter and sugar with a wooden spoon. Stir in the spices, lemon zest and flour, then tip in the candied lemon peel and stem ginger – you might need to get your hands in to bring the mix together as a dough. Divide the dough in two and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr. You can freeze the unbaked dough for up to three months.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4. Slice the logs into 1cm-thick rounds, place on two baking trays lined with baking parchment and bake for 12-15 mins. Leave to cool completely on the tray.

  • STEP 3

    Mix the lemon juice with the icing sugar to make a thin glaze. Brush over the biscuits and leave to set. Will keep for three days in an airtight container.

Goes well with

Recipe from Good Food magazine, November 2018


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A star rating of 4.5 out of 5.12 ratings

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