Orangy Gingersnaps


350g Shipton Mill organic self raising flour

pinch of salt

200g golden caster sugar

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

125g butter

75g golden syrup

1 egg, beaten lightly

rind of one orange (unwaxed)


Preheat oven to 160°C (140°C fan). Lightly grease several baking trays.

Sift together the flour. salt, sugar, ginger and bicarbonate of soda into a large mixing bowl.

Gently heat the butter and golden syrup together in a saucepan until butter has melted.

Remove the pan from the heat and leave to cool slightly.

Pour melted ingredients over dry ingredients.

Add the egg and orange rind, and mix to form a  firm dough.

Divide the dough into 30 pieces and roll into balls.

Evenly space the balls on the baking trays allowing room for them to spread during cooking. Flatten slightly with fingers.

Bake in the oven for 15-20 minutes or until golden in colour.

Cool completely on a wire rack before storing in an airtight container.

Tags: Biscuits Ginger

Added by: Alex Ross

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.