Triple ginger biscuits

Triple ginger biscuits


243 people made this

About this recipe: The best, most flavourful ginger biscuits I have ever eaten. Perfect for dipping with an afternoon cuppa.

Laria Tabul

Serves: 18 

  • 175g (6 oz) butter
  • 225g (8 oz) dark brown soft sugar
  • 1 egg
  • 4 tablespoons black treacle (60g)
  • 275g (10 oz) plain flour
  • 1 dessertspoon ground ginger
  • 1 dessertspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons minced fresh ginger root
  • 50g (2 oz) chopped crystallised stem ginger

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and treacle. Combine the flour, ground ginger, bicarbonate of soda and salt; stir into the butter mixture using a wooden spoon. Mix in the fresh and crystallised gingers. Cover and chill the dough in the fridge for at least 2 hours, or overnight.
  2. Preheat oven to 180 C / Gas mark 4. Shape dough into 2.5cm balls, and place about 5cm apart onto ungreased baking trays.
  3. Bake for 10 minutes in the preheated oven or until lightly browned. Cool on wire racks.

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Reviews (9)


Altered ingredient amounts. If I made these again, I would double up the powdered ginger. - 02 Aug 2009


Very nice! I have done this biscuits twice so far, they never lasted long. Love the ginger taste ... - 12 Mar 2012


just made these, they look , smell and taste amazing, thanks for the recipe. - 19 Nov 2014

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