Mary Berry's Ginger Biscuits - As seen on TV1

Mary Berry's Ginger Biscuits - As seen on TV1

You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it!
Restraint is needed to keep the lid on the tin.
  • 50g/1¾ oz butter
  • 1 tbsp golden syrup
  • 175g/6oz self-raising flour
  • 1 tbsp ground ginger
  • 75g/2¾ oz crystallised ginger, finely chopped
  • 1 tsp bicarbonate of soda
  • 50g/1¾ oz demerara sugar
  • 50g/1¾ oz light muscovado sugar
  • 1 free-range egg, beaten

  1. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.

  2. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.

  3. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.

  4. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.

Recipe Tips

These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted.