Ginger biscuits
Ginger biscuits are a classic bake, an essential part of any biscuit tin. This recipe, made with store cupboard ingredients and mixed together in one bowl is so easy for kids and beginner bakers to try.
Ginger biscuits are an essential part of any biscuit tin. The perfect accompaniment to any cup of tea of coffee. And this recipe is so easy kids will love baking them.
These ginger biscuits are a crispy on the outside but still a little bit chewy on the inside – just the way a ginger biscuit should be (in my opinion). They have a moderate amount of ginger flavour in them so that they can be enjoyed by all the family. If you like a little bit more kick to your ginger biscuits feel free to add a bit more.
How can kids help to make ginger biscuits?
This is a great, easy recipe for kids to get involved in. They’re super simple and quick to make, with no need for any specialist equipment like mixers or for rolling or cutting. We’ve called them biscuits, but they’re more of a cookie in that sense – your kids can just roll balls of dough out with their hands and pop them onto the baking trays.
Your kids will also enjoy measuring out all the ingredients and mixing them together. It’s all really very simple. Children could probably make the whole thing themselves, as long as you make sure all the cookie dough balls are roughly the same size so that they cook evenly.
How long can you keep ginger biscuits?
Ginger biscuits will keep in an airtight container at room temperature for 3-5 days. If you want to keep them for longer.
Can you freeze ginger biscuits?
If you want to get ahead and make the ginger biscuits in advance you can freeze the unbaked dough. Either freeze it as one large ball, or roll the individual biscuit balls out before you freeze them. Pop them on a baking tray to freeze for a few hours before putting them in a freeze bag. They’ll keep for up to three months.
To bake them, remove them from the freezer and bake them straight away. There’s no need to defrost them first, but you will need to add a few minutes on to the baking time.
What can I use instead of golden syrup?
If you don’t have any golden syrup, which is common here in the UK you can swap it for an equal amount of corn syrup. You could also use something like honey, which is the right texture but will change the flavour a bit.
Other ginger recipes
If you liked these ginger biscuits, you’ll love some of our other ginger flavoured recipes:
Ginger loaf cake
Ginger cake
Gingerbread men
Lebkuchen
Cornish fairings
Or why not try one of these favourite biscuits recipes with your kids:
Fork biscuits
Easy chocolate chip cookies
Shrewsbury biscuits
Oat biscuits
Raisin biscuits
Useful equipment
You might need the following baking tools/gadgets to make these ginger biscuits:
Digital scales
Baking tray
Measuring cups
Wooden spoons
Measuring spoons
Wire rack
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Ingredients
350g (3 cups) plain / all-purpose flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
150g (¾ cups) soft brown sugar
100g butter
50g (2 tablespoons) golden syrup
1 egg
How to make ginger biscuits
Preheat your oven to 180C / 160C Fan / 350F and line 2-3 baking trays with baking or parchment paper.
Measure out the dry ingredients
Get your kids to measure out the flour, bicarbonate of soda, ground ginger and sugar and add them to a large mixing bowl.
When your kids are measuring the bicarb and ginger, make sure they use their finger to level the teaspoon so that you add just the right amount.
Melt the butter and golden syrup
Measure the butter and golden syrup out and add them to a small pan, or microwavable bowl. Heat them gently until they have both melted.
Mix everything together
Pour the melted butter mixture into the dry ingredients. Get your kids to crack the egg into a small bowl then add that to your mixing bowl as well. We never add eggs straight in just in case any shell goes in (which it inevitably does). When / if it does, simply fish the shell out with a larger piece of shell or a teaspoon.
With wooden spoons or a spatula, mix everything together until it comes together into a dough. You might need to use your hands to bring it together.
Form the ginger biscuits
Take small, walnut sized pieces of biscuit dough and get your kids to roll them into balls. Pop them onto your prepared baking trays. Leave space around them as they’ll spread a little in the oven.
If your kids do this step themselves, just make sure all the biscuits/cookies are an even size. The mixture should make around 20 biscuits.
I like my ginger biscuits to be a little bit softer in the middle, so I keep them as round balls when I bake them. If you like yours a little crispier in the middle then you can press them down slightly before you bake them.
Bake the ginger biscuits
Bake the biscuits in the oven for 12-15 minutes. They’re ready when they’ve turned a nice golden brown colour at the edges. They’ll still feel a little bit soft as they come out of the oven but will harden as they cool.
Remove the cookies from the oven and leave them to cook on the baking trays for 10 minutes, before popping them on a wire rack to cool completely.
Ginger biscuits
Ingredients
Equipment
Method
- Preheat your oven to 180C / 160C Fan / 350F and line 2-3 baking trays with baking or parchment paper.
- Measure out the flour, bicarbonate of soda, ground ginger and sugar and add them to a large mixing bowl.
- Measure the butter and golden syrup out and add them to a small pan, or microwavable bowl. Heat them gently until they have both melted.
- Pour the melted butter mixture into the dry ingredients. Crack the egg into a small bowl then add that to your mixing bowl as well.
- With wooden spoons or a spatula, mix everything together until it comes together into a dough. You might need to use your hands to bring it together.
- Take small, walnut sized pieces of biscuit dough roll them into balls. Pop them onto your preparedThe mixture should make around 20 biscuits.
- Bake the biscuits in the oven for 12-15 minutes. They're ready when they've turned a nice golden brown colour at the edges. They'll still feel a little bit soft as they come out of the oven but will harden as they cool.
- Remove the cookies from the oven and leave them to cook on the baking trays for 10 minutes, before popping them on a wire rack to cool completely.
Notes
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We love these! I wasn’t sure how they’d turn out when made as balls and not cut with a cookie cutter, but they’re delicious. I made them with our 2 year old and he loves them too. Can you freeze them and how long do they last?
I’m so glad you liked them. Not having to use a cookie cutter makes these a really easy bake for little kids. They should keep in an air tight container for 3-5 days and if you want to freeze them I find it works well to do so before they’re baked then you can pop them straight in the oven from frozen.