• Total Time

    • Prep Time

    • Bake Time

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This recipe makes the perfect ginger biscuit, great for dunking or munching with a cup of tea or coffee. Plus they can last for a week if stored in a cake tin...that's if you don't eat them all before then!


  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.

  2. Place the flour, bicarbonate of soda and ginger in a mixing bowl and add the butter, cut into cubes. Rub the butter into the flour until it makes a crumbly mixture.

    • 225g Self-Raising White Flour (We use Allinson)
    • 1 tsp Bicarbonate of Soda
    • 2 tsp Ground Ginger
    • 125g Unsalted Butter
  3. Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.

    • 100g Unrefined Light Muscovado Sugar (We use Billington's)
    • 100g Golden Syrup
  4. Roll into about 30 small balls and place well apart on the baking trays.

  5. Bake for 10-12 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before eating.

Let's Bake

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  1. 5 star rating

    These tasted great and the first batch looked like they came out of a packet. I live in the States and can’t easily get Golden Syrup. I used 80% Light Cane Syrup and 20% Molasses and they came out just right.

  2. 5 star rating

    Baked these last weekend and they were delicious. Turned out perfectly. Also thank you David Attwood for your tip on using ginger syrup. I also love a hot gingery taste and this certainly did the trick!

  3. 5 star rating

    These are so easy to make and taste delicious.
    I like a very hot gingery taste, so substituted 30g of the golden syrup with Ginger Syrup(I use Opies).
    These have a great fiery kick.

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