Ginger biscuits

My sister Tarisai is a big fan of ginger biscuits and when i lived with her in Joburg, we would always have a packet on hand, i mean, a girl has to snack. They quickly grew on me, especially considering that they are not that sweet and the bitterness of the ginger is what made me love them more. A couple of weeks ago i bumped into this recipe and i really loved the simplicity of it all. The first time i tried it, i was an epic fail. The bi carbonate soda was just too much and to be fair the dough was not wet enough, so i adjusted the ingredients and it resulted in no shape delicious biscuit which i was too embarrassed to share on internet. This batch became the final one and it was just perfect

  • 100g self-raising flour
  • 1 level tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 40g caster sugar
  • 50g unsalted butter, melted
  • 2 tbsp golden syrup


  1. Preheat the oven to gas 5, 190°C, fan 170°C. 
  2. Line 2 large baking trays with nonstick baking paper. Sieve the flour, bicarbonate of soda and ginger into a bowl, then stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the melted butter and the syrup. Stir until the mixture comes together to form a soft dough.
  4. Divide the dough in half and cut each piece in 8. Roll each portion into a ball and place well apart on the baking trays, then flatten slightly. (I rolled and weighed each ball to exactly 14 g to ensure they were all the same size) i also did not flatten the balls)
  5. Bake for 12-14 mins until golden and cracked on top. Leave to firm up on the trays for 10 mins, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Freezing and defrosting guidelines

Leave to cool completely, then place on a tray lined with nonstick baking paper and freeze flat. Pack into a freezer bag or container, seal, label and return to the freezer. Freeze for up to 3 months. Leave to defrost at room temperature before serving.


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