Ingredients
Method
- Beat butter, brown sugar, golden syrup, and treacle 2–3 minutes until combined and dark. Add egg yolk — beat briefly. Sift in flour, bicarbonate of soda, spices, and salt — mix then bring together with hands into a firm dough. Wrap and chill 30 minutes.
- Preheat oven to 180°C / 160°C fan / Gas 4. Line three baking trays.
- Roll chilled dough on a floured surface to 4mm. Cut into 6cm rounds. Place on trays — re-roll trimmings once.
- Bake 10–12 minutes until slightly deeper golden-brown and just set. They will look slightly underdone — correct. Leave on trays 10 minutes — transfer to wire rack. Cool completely.
Notes
Use both golden syrup and black treacle — each gives something different. Together they give the real ginger biscuit character.
Chill the dough — warm dough is sticky and difficult to roll cleanly.
Roll to 4mm — gives a crisp, properly set biscuit from edge to edge.
Remove when slightly underdone — they crisp to exactly the right texture as they cool.
Leave on trays 10 minutes before moving — warm biscuits break easily.
Freeze unbaked rounds for up to 3 months.
