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Classic Golden Syrup Gingerbread Biscuits with Warm Spices
Golden Syrup Gingerbread Biscuits are crisp on the edges, softly spiced, and made with brown sugar, butter, and golden syrup. These homemade ginger biscuits are perfect for holiday baking, afternoon tea, or everyday cookie jars.
Why You Will Love and Enjoy Golden Syrup Gingerbread Biscuits
- Easy dough that comes together quickly with simple pantry ingredients
- Warm ginger and nutmeg give the biscuits a comforting homemade flavour
- Perfect for cutting into shapes and baking with family
Simple gingerbread biscuits with golden syrup and nutmeg.
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Golden Syrup Gingerbread Biscuits
- Prep Time: 20 minutes
- Refrigerate: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 to 24 cookies depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: British
Description
These Golden Syrup Gingerbread Biscuits are the kind that fill the kitchen with the warm smell of ginger and brown sugar while they bake. They’re simple, old-fashioned, and honestly perfect with a cup of tea while they’re still slightly warm.
Ingredients
- 5 tbsp + 1 tsp butter (75 g)
- 3/4 cup brown sugar
- 1/2 cup golden syrup
- 1 egg
- 1 3/4 cups cake flour
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Extra cake flour for rolling
Instructions
- In a small saucepan, gently melt 75 g butter (5 tbsp + 1 tsp) with ½ cup golden syrup and ¾ cup brown sugar over medium heat.
- Stir for about a minute until smooth and combined.
- Remove from the heat and let the mixture cool for about 5 to 10 minutes so it’s warm but not hot.
- In a large mixing bowl, sift together 1¾ cups cake flour, ½ tsp baking powder, 1 tsp bicarbonate of soda, ½ tsp ground ginger, and ¼ tsp ground nutmeg.
- Add 1 egg to the dry ingredients, then pour in the cooled butter and syrup mixture. Mix everything until a soft dough forms.
- Cover the dough and place it in the fridge for 15 to 30 minutes, as it will make it easier to roll out or shape the cookies.
- Preheat the oven to 350⁰F (180⁰C). Line a baking tray with greaseproof paper.
- Lightly flour your work surface with a little cake flour.
- Roll the dough out to about ¼ inch thickness.
- If it sticks a bit, dust the rolling pin lightly with flour.
- Cut the dough into shapes as desired and place them on the prepared tray, leaving some space between each one because they do spread slightly.
- Bake for 12 to 15 minutes, until the biscuits are lightly golden and set in the centre.
- Let the biscuits cool on the tray for about 5 minutes, then move them to a cooling rack.
- They’ll firm up as they cool and may shrink just a little, which is completely normal.
- These are lovely, slightly crisp on the edges and softer in the middle.
- If you prefer crunchier biscuits, just bake them a minute or two longer.
Notes
Created, prepared, tried, and tested by Preshana
Softly spiced ginger, homemade biscuits with golden syrup sweetness that smell incredible while baking.
Golden Syrup Gingerbread Biscuits are the kind of homemade bake that instantly fills the kitchen with the warm scent of ginger and brown sugar. The recipe is easy to follow, the dough rolls beautifully for biscuit cutters, and the finished biscuits have just the right balance of crisp edges and soft centres. Anyone looking for a comforting classic bake will find these biscuits perfect for tea time, sharing with family, or stocking a biscuit tin with something truly homemade.
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Looks tasty, and so easy too! 🙂
Thanks Hannah – I will let Preshana know
Good! 🙂