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Ginger biscuits on a wooden board.

Ginger biscuits

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16
Course: Afternoon tea, Snack
Cuisine: British
Calories: 173
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g (3 cups) plain / all-purpose flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 150 g (¾ cups) soft brown sugar
  • 100 g butter
  • 50 g (2 tablespoons) golden syrup
  • 1 egg

Equipment

  • Digital scales
  • baking tray
  • Measuring cups
  • Wooden spoons
  • measuring spoons
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 160C Fan / 350F and line 2-3 baking trays with baking or parchment paper.
Measure out the dry ingredients
  1. Measure out the flour, bicarbonate of soda, ground ginger and sugar and add them to a large mixing bowl.
Melt the butter and golden syrup
  1. 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
  1. 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.
  2. 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
  1. Take small, walnut sized pieces of biscuit dough roll them into balls. Pop them onto your prepared
    The mixture should make around 20 biscuits.
Bake the ginger biscuits
  1. 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.
  2. 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

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.