Ginger biscuits

ginger biscuits
ginger biscuits
Prep Time: 20 min
Servings: 36
Cooking Time: 7-10 min a batch
  • 10ml - bicarbonate of soda
  • - ginger preserve in syrup (optional)
  • - 1 egg
  • 1ml - salt
  • 4x250ml - cake flour
  • 250g - butter, at room temperature
  • 250ml - golden syrup
  • 250ml - light brown sugar
  • 45ml - ground ginger

1 Preheat the oven to 170°C.

2 Line three large baking sheets with baking paper and grease with non-stick spray.

3 Beat the butter, golden syrup and brown sugar with an electric beater until smooth and creamy.

4 Add the egg and beat until well combined.

5 Sift the rest of the ingredients over the butter mixture and beat until just combined.

6 Remove from the bowl, shape into a ball and wrap in clingfilm. Chill in the fridge for at least 30 minutes.

7 Roll the dough into walnut-size balls and arrange on the prepared baking sheet. Flatten the balls with a fork.

8 Bake in batches for 7-10 minutes each. Transfer to a wire rack and leave to cool completely.


Store the biscuits in an airtight container. Serve topped with ginger preserve in syrup (if using).