Quick and easy Ginger Biscuit recipe

These ginger biscuits are quick and easy to make. They make the perfect accompaniment to a steaming hot cup of tea on a cosy autumn afternoon and are fast enough to make if you discover that you have friends and family on the way over!

Ginger Biscuit Ingredients

• 100g butter (at room temperature)
• 100g caster sugar OR soft light brown sugar
• 1 tbsp black treacle
• 1.5 tbsp golden syrup
• 225g self-raising flour
• 3 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1-2 tsp boiling water

Method for Ginger Biscuits

• Pre-heat the oven to 180 °C | Fan 160°C | Gas Mark 4
• Using a food processor, hand mixer or simply a wooden spoon, cream the butter and sugar until light and fluffy
• Warm the treacle and golden syrup gently in the microwave in a microwave-safe mug or in a pan over very low heat until it becomes less sticky. 
• Add the warmed syrup and treacle, the ground ginger and flour to the creamed butter and sugar and mix well
• Put the bicarbonate of soda into a cup or mug and add one tsp of boiling water. It should fizz up. Mix well
• Stir into the ginger biscuit mixture, ensuring it is evenly distributed throughout the mixture
• Roll the dough into little balls and place on a greased baking sheet
• Bake for 15-18 mins until they look done
• Leave for about 3-5 mins to cool down and harden slightly before gently easing them off the baking sheet using a fish slice or spatula. 

Cooking Tips and Tweaks

You could replace one tsp of ginger powder with one tsp of ground cinnamon if you like

The addition of bicarbonate of soda and the hot water gives them a slightly more bubbly texture. If you don’t have any bicarbonate of soda to hand don’t worry about it as not all recipes include it.

Make this recipe vegan friendly by substituting dairy-free margarine for the butter. Make sure it is NOT a fat-free or low fat version as it will turn back to water and leave a soggy mess. 

Storage instructions

These will keep for a few days (theoretically at least!) in an air-tight tub or biscuit tin. We find that in reality, they’re so yummy they tend to last about 20 mins tops before they’re all eaten! 

Other Recipes you may like:

https://www.mamacoopskitchen.co.uk/easy-all-butter-shortbread-biscuit-recipe/

https://www.mamacoopskitchen.co.uk/flapjack-recipe/

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