Sunday, 11 November 2012


Everyone loves a good ginger biscuit, and it’s one of those recipes that can’t really be improved so I looked to tradition and found one of my grandma’s old recipes and here it is. I like to make these larger than normal ginger biscuits, into chunks, which obviously makes them more satisfying. Less isn’t always more. Plus, I used to be a ginger chunk when I was a baby, so these are, in a way, the confection version of me.

90g butter
1 tbsp golden syrup
280g self raising flour
200g sugar
1 ½ tsp ground ginger
 1 tsp bicarbonate of soda
4 tbsp boiling water

Preheat oven to fan170/190c/5
Grease 2 medium baking trays. Melt together butter and golden syrup in a small pan then set to one side. Mix the flour, sugar, ginger and bicarb together, making sure the ginger is well dispersed through the dry ingredients. Pour in the melted sugar and butter and mix until a thick, dry dough forms. Loosen with the boiling water.

Divide the mixture into oval, almost rugby ball shapes, pressing down a little on the tray. Bake for 10-12 minutes, or until firm but maintain a little softness if pressed hard. Bake for a few minutes longer if you like your ginger biscuits really crunchy and highly dunk proof.


1 comment:

  1. I love this recipe. It also rolls really well for gingerbread men.