Recipe: Ginger biscuits

Ginger Biscuits

Makes: approximately 20

Prep time: 10-15 mins

Cooking time: 12-15 mins

Bake at: Gas Mark 4 / Electric Oven 180C / Fan Oven 160C


175g (6oz) self-raising flour

80g (3oz) soft light brown sugar

2 tablespoons ground ginger

½ teaspoon bicarbonate of soda

50g (2oz) margarine

3 tablespoons golden syrup

1 egg


These are very nice, and very gingery! Buying spices from the supermarket is very expensive (2 tablespoons is about half – two-thirds of a jar of supermarket-bought ginger). I buy spices in bulk from They are excellent.

As ever – margarine, when baking, should mean ‘Stork’. It is excellent.


  1. In a bowl, mix together the flour, sugar, ginger and bicarb.
  2. Melt the marg and golden syrup together in a medium saucepan over a gentle heat. Remove from the heat and allow to cool slightly.
  3. Mix the melted mixture into the dry ingredients, together with the egg to form a stiff mixture.
  4. Use a teaspoon to put the mixture onto lightly greased baking sheets/sheets lined with greaseproof paper remembering to leave space between each to allow expansion.
  5. Bake for 12-15 mins until golden in colour and puffy and firm to the touch.
  6. When cooked, remove from the oven, leave to cool on the trays for 5 minutes. Then place the biscuits on a wire rack to cool completely.

Like most of my regularly-made cake recipes this is taken (and lightly adapted) from

“Best Kept Secrets of the Women’s Institute – Cakes and Biscuits”.