I love to bake and I have been making this cookie recipe for a while and I wanted to show you guys.

Yorkshire Ginger Biscuits – By Mary Berry


100g butter, 1 generous tablespoon of golden syrup (I used 25g)

350g self-raising flour

200g brown sugar (if you have white sugar thats also ok but then just put 170g sugar because white sugar is slightly sweeter than brown)

1 level teaspoon of bi-carb soda

1 heaped tablespoon ground ginger (I actually used some fresh ginger too to give it some more spice)

1 large egg, beaten


Preheat the oven to 160c and line 2 baking trays.                                                                       Measure the butter and golden syrup into a small saucepan (using scales for the golden syrup, if you wish to skip the messy spoon business).  Melt together over a low heat and stir. Meanwhile, sift the flour, bi-carb and ginger into a bowl and then add in the sugar and stir. Now pour the mixture and the egg into the flour mix and stir will until its well combined. (If you have to ad some some milk you can) Roll the dough into a walnut-size and place on the tray, allowing a little room between each. ec70c313-50cf-402c-838b-f354b6c62d36.jpgBake them for around 15-20 minutes or until golden (if you touch them and they are still a little soft thats fine because they will get harder the more they cool) lift them off the tray and leave them to cool on a wire rack.

When I first made themI thought they were not spicy enough so thats why I put fresh ginger in, so that I get a more spicy/hot feeling in my mouth.



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