Ginger Cookies

A quick and easy traditional cookie which can be as gingery as you prefer.Perfect for dunking, they freeze well and are perfect with a bowl of ice cream. 

Ginger Cookies

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes


  • 115 g butter
  • 1 tbsp golden syrup
  • 170 g self-raising flour
  • 85 g caster sugar
  • 1 tsp ground ginger or more if you like a strong ginger taste
  • ½ tsp bicarbonate of soda


  • Preheat the oven to 190°C/gas mark 5 and line 2 baking trays with non-stick greaseproof paper.
  • Melt the butter and syrup in a saucepan over a low heat until dissolved.
  • Add the flour, sugar, ginger and bicarbonate of soda and give it a good mix with a wooden spoon.
  • Leave the mixture to cool for a few minutes as you will need to be able to handle it.
  • Using your hands, form handfuls of the warm mixture into balls about 4cm across; you should make about 15.
  • Place them on the lined trays, making sure that there’s plenty of space for them to spread in the oven.
  • Bake in the oven for 12–15 minutes until the dough has spread into cracked looking biscuits.
  • Halfway through the cooking process, take out the tray of cookies and give a band on the worktop. This gives a better 'cracked' biscuit.
  • If you like your biscuits with a bit of ‘chew’ (more cookie-like) then take them out when only the sides are brown, otherwise for a crunchier biscuit allow to cook completely to a golden brown.
  • Let them cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.

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