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Ginger Biscuits


100gr salted butter

75gr light brown soft sugar

1tbsp grated fresh ginger

100gr golden syrup

250gr Shipton Mill Self-raising flour

1tsp Bicarbonate of Soda

1.5tsp ground ginger

1 small egg yolk


1. Heat oven to 190C/170C fan or gas 5. Line two large baking trays with baking parchment.

2. In a saucepan over low heat, melt, butter, sugar, syrup and fresh ginger, leave to cool.

3. Mix the flour, ground ginger and bicarbonate of soda together in a mixing bowl with a wooden spoon.

4. Gradually stir in cooled sugar mixture and the egg yolk, knead briefly to make a dough.

5. Roll the dough into 20gr balls, put on baking trays with 3cm between to allow for spreading, flatten slightly.

6. Bake for 8-10 mins until golden brown. Leave to cool for a minute on tray, then transfer to cooling rack.

Enjoy, store in airtight container for up to 10 days, if you're lucky!!