Ginger Biscuits (Thins)

by Lena Fawcett Aysgarth

  • This recipe has been tried time and time again. Always perfect.


  1. 1lb. Plain flour
  2. 8oz. sugar
  3. 8oz butter or margarine
  4. 8oz syrup lightly warmed
  5. 1 teaspoon bi-carbonate of soda
  6. 1 teaspoon of dried ginger
  7. This recipe can be halved if you don’t want a lot of bicuits. Use for all kinds of biscuits shapes.


  • Mix all ingredients together adding the syrup last. (Food processor works well)
  • Roll out thinly to 1/4 of an inch and cut into rounds.
  • Place on a lightly greased tray  leaving room for biscuits to spread.
  • Place in a pre-heated oven  and bake in a moderate oven for 6-7mins at Gas 4, 350F, or 190 degrees C.180 C if fan oven
  • When cooked remove from oven and while hot slide a palette knife under the  bicuits to make sure they don’t stick to the tray.
  • After a few minutes they can be removed from the tray and placed on a cooling rack until completely cool.
  • Store in airtight tin.
  • Can also be iced with ginger water icing for an extra special treat.

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