This ginger biscuits recipe comes from my granny’s old recipe book. My mother made them all the time when we were kids so they bring back fond memories for me. This recipe makes a lot of biscuits and my family loves them.
Ginger Biscuits Recipe
- 500ml golden syrup
- 450g butter
- 2 eggs
- 50ml vinegar
- 50ml ginger
- 15ml cinnamon
- 5ml gound cloves
- 400g brown sugar
- 1050g flour
- 30g bicarbonate of soda
- 10 ml salt
- Mix the syrup, butter, eggs, vinegar, ginger, coves, and cinnamon in a bowl, then stir in the sugar.
- Sift the flour, bicarbonate of soda, and salt into the wet mixture and mix.
- Cover the dough with clingwrap and put in the fridge for a few hours.
- Roll the dough into small circles and squash into biscuit shapes, or roll the dough 1cm thick and cut out with cookie cutters.
- Bake at 200°C for 12 minutes
Tips & Tricks
Make sure to use a very big bowl, this recipe makes a lot of biscuits! Use a digital kitchen scale to ensure you get the measurements correct, I recently received a digital scale from Kitchen Kartel which made all the difference. They also sent me a measuring cup and spoon set.
I found that the oven was too hot and the time too long for the biscuits, perhaps it is just my oven – I am still getting used to my new oven after our move. After the first lot of biscuits came out a little burnt on the bottom I changed the temperature to 180°C and baked them for about 10 minutes instead and they came out perfectly. So keep an eye on your biscuits when in the oven and adjust as necessary.
Make sure to leave plenty of space between the biscuits as they expand when cooked.
Leave plenty of time for baking, this recipe made 144 biscuits! There is no way to fit them all in the oven at once, so I only baked about 20 at a time.
Store them in an airtight container and enjoy!