Name: Mary Berry Ginger Biscuits Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 200g plain flour; 1 tsp bicarbonate of soda; 2 tsp ground ginger; 0.5 tsp ground cinnamon; 0.25 tsp fine salt; 100g unsalted butter, cut into small cubes; 100g caster sugar; 1 large egg, beaten; 3 tbsp golden syrup

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These Mary Berry ginger biscuits are crisp at the edges, lightly chewy at the centre, and carry a warm, spiced aroma from ground ginger and a touch of cinnamon. The golden-brown surface develops a delicate crack as they cool, giving them that characteristic, satisfying snap. This recipe is straightforward and forgiving, making it a reliable choice for anyone new to biscuit baking who wants a consistent result every time. From mixing bowl to cooling rack, these biscuits are ready in around 30 minutes.

What sets this version apart is the balance between warmth and sweetness. The ginger flavour is present but not sharp, and the golden syrup gives the biscuits a gentle, toffee-like depth without overpowering them. They are well suited to afternoon tea, biscuit tins, or wrapping as a homemade gift.

Ingredients

For the biscuits

200g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp ground cinnamon
¼ tsp fine salt
100g unsalted butter, cut into small cubes
100g caster sugar
1 large egg, beaten
3 tbsp golden syrup

How to Make Mary Berry Ginger Biscuits

Preheat the oven: Set the oven to 180°C (160°C fan) and line two large baking trays with baking parchment. This temperature gives the biscuits time to spread slightly and colour evenly without burning at the edges.
Mix the dry ingredients: Sift the plain flour, bicarbonate of soda, ground ginger, ground cinnamon, and fine salt into a large mixing bowl. Stir briefly to distribute the spices evenly through the flour.
Rub in the butter: Add the cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine, sandy breadcrumbs. Work quickly so the butter stays cool, which helps the biscuits hold their shape during baking.
Add the sugar: Stir in the caster sugar until it is evenly combined with the flour and butter mixture.
Bring the dough together: Add the beaten egg and golden syrup to the bowl. Mix everything together with a wooden spoon or your hands until a soft, slightly sticky dough forms. If the dough feels very soft, leave it to firm up for five minutes at room temperature before shaping.
Shape the biscuits: Roll the dough into small balls, roughly the size of a walnut, using about 20g of dough per biscuit. Place them on the prepared baking trays, spaced around 5cm apart. Flatten each ball lightly with the palm of your hand so they are about 1cm thick.
Bake the biscuits: Place the trays in the preheated oven and bake for 10 to 12 minutes, until the biscuits are golden brown with slightly darker edges. They will still feel soft when you press them gently, but they firm up considerably as they cool.
Cool on a wire rack: Leave the biscuits on the tray for five minutes before transferring them to a wire rack to cool completely. Moving them too soon risks breaking them while they are still soft.

Tips for the Best Mary Berry Ginger Biscuits

Why are my ginger biscuits spreading too much and going flat?

This usually happens when the butter is too soft or the dough is too warm before baking. If the dough feels greasy or very loose after mixing, refrigerate it for 15 minutes before rolling and shaping. Cold dough holds its shape better in the oven.

Why did my biscuits come out too hard and dry?

Overbaking is the most common cause. Ginger biscuits should still feel slightly underdone in the centre when they come out of the oven. The residual heat from the tray continues cooking them as they cool, which gives the correct texture.

How do I get that cracked surface on top of the biscuits?

The surface cracking happens naturally as the biscuit sets quickly on the outside while the inside is still rising. Do not flatten the dough balls too thin before baking; leaving them at around 1cm thick gives enough height for that crinkled, cracked top to develop.

Why do my biscuits taste bland even though I measured the ginger correctly?

Ground spices lose their potency once opened, especially after six months. Check the date on your ground ginger and replace it if it has been open for a long time. Fresh ground ginger gives a noticeably stronger, more aromatic result.

How do I stop the biscuits on the outer edges of the tray browning faster than those in the middle?

Rotate the baking tray halfway through the cooking time, turning it 180 degrees. This evens out any hot spots in the oven and ensures all the biscuits colour at the same rate.

Serving Suggestions

Serve alongside a pot of strong Assam or English Breakfast tea for a classic afternoon arrangement.
Sandwich two biscuits together with a thin layer of stem ginger buttercream for a more indulgent treat.
Crumble over vanilla ice cream and drizzle with warm caramel sauce as a simple dessert.
Arrange on a board with sharp cheddar and sliced pear for an unexpected but well-matched cheese course pairing.
Pack into a tin with greaseproof paper between layers as a homemade gift for celebrations or seasonal hampers.

Storage

Room Temperature

Store the cooled biscuits in an airtight tin or container at room temperature for up to seven days.

Refrigerator

Ginger biscuits do not need to be refrigerated, but the unbaked dough can be stored in the fridge, wrapped tightly in cling film, for up to three days before shaping and baking. Allow the dough to sit at room temperature for ten minutes before rolling if it becomes very firm.

Freezing

The baked biscuits can be frozen in a single layer on a tray, then transferred to a freezer bag or airtight container and kept for up to two months. Defrost at room temperature for about an hour before serving, and re-crisp in a low oven at 150°C for five minutes if needed.

Nutrition

Calories: 98 kcal
Carbohydrates: 14g
Protein: 1g
Fat: 4g
Saturated Fat: 2.5g
Sodium: 62mg

Nutrition values are estimates only and will vary depending on the specific ingredients and brands used.

FAQs

Can I use self-raising flour instead of plain flour in ginger biscuits?

It is best to stick with plain flour for this recipe. Self-raising flour already contains a raising agent, and combined with the bicarbonate of soda in the recipe, it would cause the biscuits to puff up too much and lose their characteristic dense, chewy texture.

Can I add stem ginger to this recipe for extra flavour?

Yes. Finely chop one or two balls of stem ginger from a jar and fold them into the dough at the same time as the egg and golden syrup. Pat the pieces dry first with kitchen paper so they do not add excess moisture to the dough.

Can I make the dough ahead of time and bake it the next day?

The dough keeps well in the fridge for up to three days, wrapped in cling film. You can also roll the dough into balls, freeze them on a tray, then bag them up and bake from frozen, adding an extra two to three minutes to the baking time.

Can I use treacle instead of golden syrup in ginger biscuits?

Treacle can replace golden syrup in the same quantity and gives the biscuits a darker colour and a deeper, slightly bitter molasses flavour. The texture will be very similar, though the biscuits will spread a little less and turn out slightly firmer.

Can I make this ginger biscuit recipe gluten-free?

A good quality gluten-free plain flour blend can be substituted in equal weight. Add half a teaspoon of xanthan gum if your blend does not already include it, as this helps bind the dough and prevents the biscuits from crumbling once baked.

Conclusion

These Mary Berry ginger biscuits deliver a consistent result that is hard to fault. The dough comes together quickly with basic store-cupboard ingredients, the baking time is short, and the finished biscuits have that combination of crisp edges and a slightly soft centre that makes them so satisfying. This recipe makes approximately 18 to 20 biscuits, which is a generous batch for sharing or storing through the week.

Whether baked for a biscuit tin, an afternoon tea spread, or a homemade gift, they are a reliable addition to any baking routine. If you have any questions about the recipe or have tried making them, leave a comment below. Sharing your bake on social media and tagging others is always a good way to spread the joy of home baking. If you enjoyed these, you might also like the Mary Berry Pavlova recipe for another classic to add to your repertoire.