Friday, 17 January 2014

Yorkshire Gingernut Biscuits

Being a Yorkshire lass, when my friends requested I make some ginger biscuits there was no other alternative than to make this classic recipe.  Gingernut biscuits are a deliciously crunchy and so quick and easy to make.

This recipe will make 40-50 biscuits.


  • 100g butter
  • 1 tbsp golden syrup
  • 350g self-raising flour
  • 100g demerara sugar
  • 100g light muscovado sugar
  • 1 tsp bicarbonate of soda
  • 1tbsp ground ginger
  • 1 large egg, beaten
  • 100g chocolate (optional)


  • Preheat the oven to 160C/140C fan/Gas 3, and lightly grease 3 baking trays.
  • Measure the butter and golden syrup into a small pan ans gently heat together until the butter has melted. In a separate bowl mix the dry ingredients together and add in the butter mixture, followed by the egg (I like to do this by hand).
  • Form the dough into 40-50 balls, about the size of a walnut and place well apart of the prepared baking trays.

  • Bake for 15-20 minutes, or until golden brown. Remove the biscuits from the baking trays and cool on a wire rack. If you leave the biscuits to cool completely on the baking trays they may become stuck.

  • Once the biscuits have cooled completely you can melt 100g of chocolate and drizzle on top.

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