About our ginger biscuits
Is there anything better than the firery flavour of a proper ginger biscuit? These ginger biscuits really pack a crunch and a punch.
These take 13 minutes to bake which is quicker than buying them from the shop! Put the kettle on and your feet up, it's time to enjoy a great classic biscuit.
If ginger is one of your favourite flavours, we think you'll love our gingerbread cinnamon cupcake recipe.
Method
Step 1:
Preheat the oven at 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
Step 2:
Place the flour, bicarb, sugar and ginger in a mixing bowl and add the butter, cut into cubes.
Step 3:
Rub the butter into the flour until it makes a crumbly mixture then add the syrup and 50g of the crystallised ginger. Mix well until the mixture binds into a soft dough. Try adding 1/4 tsp cayenne pepper and a pinch of dried chilli flakes for a spicier biscuit if liked.
Step 4:
Roll into about 30 small balls and place well apart on the baking trays. Sprinkle with a remaining crystallised ginger and flatten slightly.
Step 5:
Bake for 12-13 minutes until golden brown.
Step 6:
Allow to cool and harden on the baking tray for 10 minutes before cooling.
If you love the flavour of ginger, why not try making our gingerbread dough? Look at what you can do with it in this short video.
Ingredients
For the Biscuits
- 225g Allinson's Self Raising White Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ginger (ground)
- 125g Unsalted butter (softened)
- 100g Billington's Unrefined Light Muscovado Sugar
- 100g Golden syrup
- 75g Crystallised ginger (finely chopped)
- 225g Allinson's Self Raising White Flour
Utensils
- Baking tray
Recipe Reviews
So easy to make and even easier to eat, one of our favourite biscuits, so tasty and quick to make
Absolutely incredible....I am an 11 year old and these were very easy to make, all got eaten! These taste amazing!
A.MAZ.ING. I am a 10-year-old, and these taste incredible! I recommend baking these at a higher temperature if you prefer a crisp finish, but these biscuits are spectacular the way they are. Highly recommend. Get baking!
Great biscuits. I personally think they need baked at a higher temperature so that they are less of a cookie and more of a biscuit.
I’ve just tasted some my granddaughter made and they are the best I’ve tasted , even better than mine 👍
Love the review by the 9 year old. Go you - bravo!!
Ingredients
For the Biscuits
- 225g Allinson's Self Raising White Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ginger (ground)
- 125g Unsalted butter (softened)
- 100g Billington's Unrefined Light Muscovado Sugar
- 100g Golden syrup
- 75g Crystallised ginger (finely chopped)
- 225g Allinson's Self Raising White Flour
Utensils
- Baking tray