Ginger biscuits

ginger biscuits


The sickness bug is visiting. My youngest came down with it yesterday. She was still eating  yesterday and wanted some biscuits. We normally make Poorly biscuits but I had caught a bit of James Wong doing his thing on Grow Your Own Drugs the other day where he said that ginger helps stop nausea. My youngest is rather partial to a ginger biscuit too.  So making these made sense.

They are very moreish and as they are best eaten the same day as they are cooked that’s all good. I have to say though no amount of ginger was going to help my little one overcome this bout of nausea, but the biscuits taste good. They aren’t shy about being ginger, and this is because I added the syrup from a jar of stem ginger instead of golden syrup. I like them all the more because of this. However, if you would prefer a more coy biscuit then use golden syrup for a more gentle ginger hit.

It’s only a matter of time before the eldest requires some biscuits too.

110g plain flour
1 tsp baking powder
scant ½ tsp bicarbonate of soda
1 rounded tsp ground ginger
40g granulated sugar
50g butter
2tbsp syrup from a jar of stem ginger or golden syrup
1 tsp runny honey

Preheat the oven to 180°c, gas mark 4 or use the Aga baking oven with the rack positioned above the centre.


These biscuits are very easy to make if you have a food processor. Just place the flour, baking powder, bicarb and ginger in the bowl of the processor and whizz for a second to combine. Add the sugar and whizz again. Add the butter in cubes and whizz until the mixture looks like breadcrumbs. Add the syrup and honey and whizz until the mixture starts to come together. Remove the blade from the machine and work the mixture into a ball.

If you don’t have a processor, place the flour, baking powder, bicarb and ginger in a bowl, add the sugar and then rub in the cubed butter using the tips of your fingers until it resembles breadcrumbs. Add the syrup and honey and use a butter or palette knife to mix the dough, then use your hands to work it into a ball.

Divide the dough into twelve balls and then flatten each ball out. Place onto a greased baking sheet or one lined with silicone sheet.  Press with the tines of a fork into each biscuit. Place into the oven and bake for 10-15 minutes until golden. Remove to a wire rack to cool.

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8 thoughts on “Ginger biscuits”

  1. Freya Woodhall

    Will try these they look yummy. I’m hooked on ginger since being pregnant with my first and suffering from morning sickness. Do you think we could put a small amount of crystalised ginger in too?

    1. Hello Freya, lovely to see you here. I think you should definitely put crystalised ginger in. I did think about it but my girls aren’t keen as it is a bit too gingery for them. If they were just for me then I wouldn’t have hesitated. I hope you try them and I hope your family enjoy them. Perhaps your eldest could cook them? Did the ginger help with the morning sickness?

  2. Thanks for reminding me! We go to England for a week or two soon, and I need to remember to buy stem ginger in syrup. We’ve failed to find it in France. Then I can make some of those biscuits.

  3. I made these biscuits for our regular Sunday walk, with lots of chopped preserved ginger and a few cardamom seeds as well. My French companions loved them…. though they found the ginger a bit strong. Tough. What’s the point of an un-gingery ginger biscuit?

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