Rachel's ginger biscuits

    This is a great ginger biscuit recipe that I have made numerous times over the years, hence the ingredients are in ounces! They have a lovely subtle ginger flavour and a great texture. Leave them a few minutes longer in the oven if you like your biscuits crispy and crunchy. These do spread so give them some space when spooning them onto the trays.

    9 people made this

    Makes: 2 to 3 dozen biscuits

    • 225g (8 oz) self-raising flour
    • 110g (4 oz) caster sugar
    • 1 teaspoon ground ginger
    • 1 pinch salt
    • 85g (3 oz) butter
    • 110g (4 oz) golden syrup
    • 1 egg, beaten

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Pre-heat oven to 170 C / 150 C Fan / Gas 3. Grease baking trays.
    2. Mix all the dry ingredients thoroughly.
    3. Melt the butter and syrup and mix together.
    4. Add the dry ingredients and beaten egg alternately, a little at a time, to the butter and syrup. Mix well. Place single teaspoonfuls in rounds on the baking trays.
    5. Bake for 10 minutes if using a fan oven, or a bit longer if your oven is not fan assisted. Let cool on trays.

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