Monday, 17 October 2011

Fast and Easy Ginger Biscuits

These biscuits are so easy to make and they are all made in a saucepan so there is very little washing up at the end.  All the ingredients are common pantry staples and this recipe makes about 4 dozen small biscuits so the mix goes a long way.

The main thing with this recipe is to measure the flour correctly.  Too much flour and the biscuits won't spread, too little and they will all merge together.
I have halved the amount of sugar over time and have doubled the amount of ginger and I still think they are good, but it is up to you.

100 gm Butter
1 Tbsp Golden Syrup
1/2 Cup Sugar
4 Tsp Ground Ginger
1 Egg
1 Tsp Baking Soda
1 3/4 Cups Flour

Pre heat your oven to 180 degrees.  Melt the butter in a medium sauce pan and as soon as the butter is melted remove it from the heat and add the golden syrup.
Then add the sugar ginger and egg and beat well to combine.  Finally add the baking soda and flour and mix till there sure no lumps.

Lightly grease your baking tray/s and use a teaspoon to scoop out small even sized amounts.  The mix will be quite soft so either wait for it to cool slightly or wet your hands to roll the mix into ball shapes.  You do not have to flatten them or be too perfect with the balls as they will spread out on the tray.

Place them onto your tray/s allowing room for them to spread and bake for 10 mins or until golden.
They will puff up while cooking then flatten towards the end and firm up as they cool.

Cool on a rack and store in an airtight container.


  1. yum, we love a ginger bickie, will give them a try!

  2. Well these are certainly a lot healthier than my Ginger Crunch! Ironically, I've had a high cholestoral reading so have now sworn off butter! They look great - will keep the recipe for later. cheers Wendy


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