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My Simple And Delicious Ginger Biscuits Recipe

By Edited Jul 28, 2015 0 0

Ginger star biscuits







The flavor of classic biscuits and Victoria sponges can often be quite uniform and whilst delicious, can lack in uniqueness and spice. Ginger is an ingredient which can instantly perk up the everyday biscuit and make it come alive with flavor. If you have not baked with ginger before then do not worry as you only need a small amount to taste the difference. You could add some in gradually to a few batches of these biscuits to get the quantity just right for you. Some people may prefer to add two teaspoons of the ginger to the recipe for a more intense and potent flavor. However, I would recommend starting by just adding one teaspoon to get going with this recipe.

This ginger biscuit recipe is great not only for involving the kids in some baking but also because ginger has lots of health benefits too. Did you know that ginger is a common remedy for nausea and morning sickness? In addition, ginger reduces the risks of colon cancer and can generally strengthen your immune system. So why not try out this delicious and spicy recipe to get your taste buds going today!

I make these biscuits all year around but they are especially popular during the holiday periods such as during Christmas and in the colder winter months. They are delicious as an accompaniment to a warming hot beverage but even crumbled up as a base for a cheesecake or with an occasional bowl of ice cream, there are lots of options to explore with ginger biscuits. They are spicy and moreish in taste but when they are iced, this helps to counteract that spiciness with a sweet flavor that will leave you wanting to reach for another one. So let’s look at how you can make these biscuits easily at home and using only eight ingredients.






  • 220g self raising flour
  • 150g caster sugar
  • 120g butter, softened
  • 1 tablespoon golden syrup (or honey)
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg



Step 1

The first thing to do is to grease two baking trays or line them with baking paper and set them aside. (The reason why we need two is because the biscuits will tend to spread out on the tray and we want to preserve their shape). Next, preheat the oven to 180C or Gas Mark 4.

In a medium sized mixing bowl, cream together the butter and sugar. Then add the golden syrup or honey (depending on your preferences). This is important for helping the mixture to combine more efficiently and stick together as well as to provide a sweeter taste to the biscuits. Next, sift in the self raising flour, baking powder, ginger, cinnamon and nutmeg and fold them all gently into the mixture. The biscuit mix should slowly come together and will become firmer and more manageable. Try to make sure that all the ingredients are fully incorporated and that you have a nice and even texture to the mixture.

Cookie Cutters

Step 2

Next comes the most enjoyable part of the biscuit making process, (that is, besides the tasting part!). Find your favorite cookie cutters in the cupboard and get creative shaping the biscuits. Alternatively, if you are not one for creativity then you could shape small balls of the biscuit mixture in your hands and flatten these out onto your greased baking trays. This is a great part of the recipe to get the kids involved in and you could make themed biscuits during holiday periods or more uniform biscuits for a coffee morning or bake sale. However, always remember to space out your biscuits because they will each need a large surface area on which to expand. A good rule of thumb is to place no more than eight biscuits on each baking tray. Otherwise you may find that the biscuits not only lose the delightful shapes you have spent so long making, they may also run into one another making it harder to define and to ice them.

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Gummy Hearts

Step 3

Bake the biscuits in the oven for approximately 15 minutes or until they are a nice golden brown color on the surface. Allow them to cool fully on a wire rack (if you can resist eating them already!), before you ice them. To make the icing sugar, simply mix together three parts icing sugar to one part water in a small cup or bowl. You will only need a very small amount of water so it is best to add this slowly and a little bit at a time. Once you are happy with the consistency (and if there are still biscuits left to ice at all), then decorate them allowing the icing to set. You could add silver balls, sprinkles or any other colorful sweets to them too, depending on the occasion.

Ginger Choc Chip Biscuit

For an alternative idea, why not try adding chocolate chips to the recipe to give a spicy yet sweet twist to the taste of a regular ginger biscuit. You could also add some nuts, berries or even almond flakes for a delicious and healthier alternative to the sweeter toppings available.

Biscuits can be all about creativity, adding a personalized touch and getting the whole family involved in the process. Not only are these ginger biscuits easy and simple to prepare, they are also quick to bake and will last up to a few weeks if stored in an airtight container. Alternatively, you could freeze them for up to three months once fully cooled and iced or decorated. They are a great alternative to cakes and with some added health benefits in the mix too, ginger is a fantastic ingredient to bake with and one that is often neglected on peoples' spice racks at home. So why not get baking and give this recipe a go today.

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Below is a video from You Tuber Stephanie Jaworski from her channel ‘Joy of Baking’. In this video, she makes a delicious gingerbread man recipe.



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  1. Flora "Gingerbread People Biscuits." www.flora.com/recipe. 11/02/2015 <Web >
  2. Paul Hollywood "Paul Hollywood's Gingernut Biscuits." www.goodtoknow.co.uk/recipes. 11/02/2015 <Web >
  3. Nigel Slater "Ginger Biscuits." www.bbc.co.uk/food. 11/02/2015 <Web >
  4. BBC Good Food "Grandmas Ginger Biscuits." www.bbcgoodfood.com/recipes. 11/02/2015 <Web >
  5. Baking Mad "Ginger Biscuits Recipe." www.bakingmad.com. 11/02/2015 <Web >

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