Easter Ginger Biscuits by Billington's

  • Total Time

    1h 15m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 0 Reviews

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These beautifully iced Easter biscuits would make a great gift for friends and family as an alternative to a chocolate egg. The combination of ginger and unrefined golden caster sugar give them a wonderful flavoursome crunch, perfect for any spring time celebration.


  1. Preheat the oven to 170ºC (150ºC fan/gas mark 3).

  2. Place the butter, treacle, golden syrup and golden caster sugar in a pan and heat gently until the butter melts and sugar dissolves. Remove from the heat and allow to cool a little.

    • 125g Butter (unsalted)
    • 2 tbsp Black Treacle
    • 2 tbsp Golden Syrup
    • 225g Unrefined Golden Caster Sugar (We use Billington's)
  3. In a large bowl, mix together the flour and spices, then pour the sugar mixture into the dry ingredients and stir to combine.

    • 450g Plain White Flour (We use Allinson)
    • 1 tsp Mixed Spice
    • 1 tbsp Cinnamon
    • 1 tbsp Ginger (ground)
  4. Dissolve the bicarbonate of soda into the milk and add to the bowl. Combine to make dough, adding a little more milk if necessary. Wrap in cling film and place in the fridge to chill for at least 30 minutes.

    • 1 tbsp Bicarbonate of Soda
    • 1 tbsp Milk (whole)
  5. Roll out the dough on a surface that is lightly dusted with flour and cut out desired shapes using the cutters. Transfer onto the baking sheets, slightly spaced apart and bake for 10-15 minutes.

  6. Remove from the oven and leave to cool completely on a wire rack.

  7. Mix the golden icing sugar with a drop of food colouring just enough water to form a stiff glacé icing. Fill the piping bag and carefully pipe your decoration onto the biscuits. Allow to dry.


    If you love baking for Easter, try our Chocolate Easter Cake Recipe

    • 200g Unrefined Golden Icing Sugar (We use Billington's)
    • A drop Food Colouring (Pastel Shades)

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