Cakes & Cookies

Ginger Biscuits Recipe


100g margarine, soft.
zest of 1 orange.
250ml golden syrup.
350ml brown sugar.
2 medium eggs.
30ml mixed spice.
15ml ground ginger.
5 cups plain flour + extra for dusting.
1¼ cups self raising flour.
5ml baking powder.


Preheat oven to 180°C.
Line baking trays with baking paper.
In a saucepan place the orange zest, margarine, brown sugar and syrup.
Cook it over a medium heat stirring constantly until the sugar has melted.
Remove from heat and cool for about 10 minutes.
In a bowl beat the eggs lightly.
Add the eggs to the margarine mixture.
In a large bowl sift together the ginger, mixed spice, plain flour, self raising flour and baking powder.
Add the mixture in the saucepan into the flour mixture.
Stir ingredients together until a soft dough forms.
By hand knead the dough for a few minutes until it gets firm and is not so sticky.
Shape the dough into a compact ball, Flatten it a little and wrap in cling film.
Leave the dough to rest for at least 2 hours.
Dust a work surface with flour and roll the dough out, using a rolling pin, until the dough is about ½cm thick.
Cut out shapes using cookie cutters.
Place cookies on baking paper in the baking trays.
Fold the dough scraps together, roll it out and cut out more shapes.
Bake for 10-15 minutes until golden brown.
Remove cookies from oven and leave to cool for about 5 minutes in the baking trays before placing them on a cooling rack.