This ginger biscuit recipe is all you need to banish cravings for a sweet and spicy treat. The cookies are loaded with ginger spice and are perfect dunked in a fresh mug of tea or nestled in the corner of a lunch box.
This recipe was originally written in 2013 and has been updated for 2020.
Ginger biscuits were a staple in my childhood home. Thin, golden and crispy, they are perfect for a spicy warming treat with a cuppa and make the best tea dunking accessory!
This recipe whips up really quickly and with only 15 minutes in the oven, you can go from craving to eating in the blink of an eye.
They are also really cheap to make, so are ideal if you are on a tight budget and need to fill up little bellies in between meals.
And the best bit is that when you make your own biscuits, you get to control the quality of the ingredients going in.
- 75 g butter
- 1 tbsp golden syrup
- 1 tsp black treacle
- 50 g demerara sugar
- 225 g flour
- ½ tsp baking powder
- 1 pinch salt
- 2 tsp ground ginger
- ½ tsp lemon juice
- ½ egg beaten
- Preheat your oven to 355/gas 4/180/160 fan
- In a small pan, melt the butter, syrup, treacle and sugar slowly, ensuring it doesn't burn
- Take off the heat and allow to cool for around 10 minutes
- In a large mixing bowl, sift the flour and baking powder together
- Add the salt, ginger, lemon juice and syrup mixture
- Mix well, then add the beaten egg forming a soft dough
- Shape dough into walnut size balls, rolling them between the palms of your hands till smooth
Line a baking sheet with baking paper. Flatten each biscuit slightly, then place on the baking sheet and squash down a little with the tines of a fork to leave an indentation
- Bake for around 15 minutes, until lightly golden. Let cool on a cooking rack