Ginger and Spice Biscuits Recipe

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makes: 20
Prep: 15 min
Cooking: 15 min


  • 300g (10oz) plain flour
  • 1tsp baking powder
  • ½tsp ground ginger
  • ½tsp mixed spice
  • ¼tsp ground cloves or allspice
  • 100g (4oz) unsalted butter
  • 100g (4oz) soft brown sugar
  • 2 free-range eggs
  • 65g (2½oz) golden syrup
  • 200g (7oz) icing sugar
  • a few drops lemon juice
  • you will need
  • 3 x greased baking trays


  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Sieve the flour, baking powder, spices and a pinch of salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.

  • Beat the eggs and golden syrup together and add to the flour mixture, beating well. Knead the dough lightly – it will be quite sticky. Wrap in clingfilm and leave in the fridge to rest for 30 minutes.

  • Roll out the dough to 6mm (¼in) thick on a floured surface with a floured rolling pin, then cut into shapes with decorative cutters. Scraps of dough can be brought together and re-rolled until no dough remains. Place the biscuits on the baking trays.

  • Bake in the oven for 12 to 15 minutes, or until just set. Allow the biscuits to cool slightly on their trays before removing them to a wire rack to cool completely.

  • To ice, sift the icing sugar into a bowl,add the lemon juice and mix until you have a thick, smooth icing. Pipe or smooth on to the cold biscuits and leave on a wire rack to set. Place in clear plastic bags and attach a biscuit cutter to each with a pretty ribbon.

Top Tip for making Ginger and Spice Biscuits

The biscuits can be stored in an airtight container until you are ready to ice them. They’ll keep for 4 days. You can make the dough in advance and freeze it, or freeze the un-iced biscuits – both will keep for up to 
6 weeks.

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