Ginger biscuits

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Preparation time: 20
Cooking time: 15

Serves: loads

Dietary guidance: v 

Tags: biscuits · ginger ·


125g margerine
125g brown sugar
15ml golden syrup (Mmmmmm!)
1 egg yolk
180g self raising flour (you can make this with plain flour and baking powder, by the way)
1 teaspoon of ground ginger


Sprinkle the baking trays with flour.
Turn the oven to 180 degrees C
Cream the marg and sugar. It should look like whipped cream...
Separate the egg yolk from the white. (crack the egg open and pour the contents from one side of the shell to the other, all the time spilling white into a mug. Use the white for something else)
Beat in the yolk and syrup.
Add the ginger to the flour. Sieve it into the mixture. Stir. If it seems hard going add a TINY bit of water.

Put teeny-tiny balls of mixture on the trays. Ginger biscuits get really big really fast. We're talking walnut sized here. Keep them well spaced.
Flatten the balls slightly with a fork.
Check the biscuits after 12 mins. They need to be golden. Brown is sort of burnt!

Give them a few minutes to cool down on the tray. Then transfer them and leave them to cool on a rack.
Seriously. Don't eat them when they come out of the oven... this is because
1) They are like napalm
2) The crunchiness is the best bit, you greedy pig. Put it down!

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