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125g Butter (room temp)

225g Caster Sugar

280g Self-raising Flour

1 tablespoon Ground ginger

1 teaspoon Bicarbonate of soda

1 egg

2-3 Tablespoons Golden syrup (I used 3 for a crunchier biscuit 



  • Pre-heat your oven to 180C
  • Get your cookie tray lined with parchment or a silicone sheet (makes life easier)
  • Mix your dry ingredients , flour, ginger, bicarbonate etc in a bowl
  • Beat your sugar, butter and golden syrup until mixed, then add your egg and finally your dry flour mix.
  • Using a small ice cream scoop or melon baller scoop out some cookie dough.
  • Place 6 cookies four fingers apart on your cookie tray.
  • leave plenty of room as these cookies will spread.
  • Bake for 15minutes, check after 12minutes if they are golden brown.
  • They puff up while they bake but collapse when they are removed from the oven to cool.
  • Leave on the tray for about a minute before you move them as the cookie dough is very soft and floppy. They firm up as they cool .
  • Place on a rack to cool completely while you click the kettle on for a brew! Perfect match.
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