Ginger Biscuits are best when chewy and crispy in all the right places, just like these. They should maybe be called Ginger Cookies but whatever your opinion, this is an easy one bowl recipe with no messy dough to scrape off the counter. Fair warning – you’ll double the recipe next time!
These Ginger Biscuits have served me well my entire life. My godmother Sheila used to make them and she kindly shared the recipe with my many moons ago. She has shared the recipe with me numerous more times since because I’m a idiot and consistently lose it! I am excited to memorialise it here – I’ve found that I use this blog as a reference for my own recipes on a regular basis – I’ve never had everything written down before!
These are not gingernuts, nor are they soft cookies – they lie somewhere in the middle – a bit crispy, a bit chewy but still dunk-able. They make excellent tea dunkers but they have little staying power – in and out. You have been warned.
I used these Ginger Biscuits as the basis of my second place winning entry into the Great East Dulwich Bake Off many moons ago! I used them for sandwich cookies with layers of soft gingerbread and lemon mascarpone cream in the middle. I also drizzled them with a basic icing of lemon juice and icing sugar. Basically you can dress these bad boys up as much as or little as you want.
Makes 16 Large Biscuits
85g Golden Syrup
200g Caster Sugar
350g Self Raising Flour
3 Tsp Ground Ginger
1 Tsp Bicarbonate of Soda
- There is no need to use any kind of electric mixer here – aeration isn’t required and it will ultimately make the biscuits tough.
- It is worth experimenting a little to get them to exactly how you want them – cook them a little less for softer and a little longer for crisper.
- It should also be noted that these are not biscuits with a roll-able and cut-able dough – this is not suitable for gingerbread and the like – sorry!
Preheat the oven to 170c or equivalent. Line 2 baking sheets with greaseproof paper.
Fully melt and combine 85g Golden Syrup and 115g Butter together either in a large bowl in the microwave or in a large pan over the hob.
Add 1 Egg to the butter/syrup mix and mix until fully combined.
Weigh 200g Caster Sugar, 350g Self Raising Flour directly into the mixture.
Add 3 Tsp Ground Ginger and 1 Tsp Bicarbonate of Soda and stir until the whole mixture resembles a slightly wet and shiny dough.
You can either take large tablespoon size balls of the dough and see how many biscuits you get or turn the dough out, even it up and cut it into 16 equal size pieces. Roll each of the balls until a little smooth. You could also make smaller balls and therefore more smaller biscuits.
Place each ball on the baking sheets making sure that you give them plenty of room to spread.
Press down the balls to flatten them slightly with the palm of your hand. The more you press, the thinner and crispier the biscuits will be.
Bake for 10 minutes (or variable – see my intro notes). They will be very soft when removed from the oven – they will harden considerably on cooling.
Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack.
Are you a cookie or a biscuit person? Let me know in the comments!
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