Mary Berry Ginger Biscuits

The smell of ginger biscuits always reminds me of rainy afternoons at my nan’s. She kept an old red tin full of them — slightly soft in the middle, sugar crystals clinging to the tops, and just enough spice to warm your nose. We’d sit at the laminate kitchen table, tea steaming between us, rain pattering against the window, and she’d say, “One biscuit is never enough, love.” She was right.

Mary Berry’s ginger biscuit recipe is the closest thing I’ve found to that memory. Buttery, warmly spiced, and just the right balance between chew and crunch — they’re a simple comfort that doesn’t try too hard.

They come together quickly, with just enough ritual to make it feel like baking. The kind of recipe that doesn’t demand perfection. Just a bit of heart.

Ingredients List

• 50g unsalted butter — softened, not melted. It gives the biscuits richness.
• 1 tbsp golden syrup — for that signature chew and golden shine.
• 175g self-raising flour — you’ll want it sifted once.
• 1 tbsp ground ginger — feel free to add more if you like a kick.
• 75g crystallised ginger, chopped finely — this gives chewy, spicy pops. Don’t skip it.
• 1 tsp bicarbonate of soda
• 50g demerara sugar — adds a bit of crunch on the edges.
• 50g light muscovado sugar — for depth and softness.
• 1 medium egg, beaten

How to Make It

1. Preheat your oven to 160°C (140°C fan) / Gas 3. Line two trays with baking parchment.
2. Gently melt the butter and golden syrup together in a small pan. Don’t let it bubble — just melt and stir until smooth.
3. In a large mixing bowl, combine the flour, ground ginger, crystallised ginger, bicarbonate of soda, and both sugars.
4. Pour in the melted butter and syrup, then mix well. Add the beaten egg and stir until everything comes together into a soft dough. I usually get interrupted here by the cat knocking something off the counter. Dough survives. Every time.
5. Divide into 16 pieces, roll each into a ball and space them out on the trays. Press gently to flatten them — about 1cm thick.
6. Bake for 25 minutes, or until the edges are golden and the centres just set. They’ll look a little soft — that’s perfect.
7. Cool on the tray for 5 minutes, then transfer to a wire rack. They firm up as they cool, so be patient (I rarely am).

Common Mistakes

Why are my biscuits too hard?
They’ve overbaked. You want to take them out while the centres are still soft — they’ll finish cooking as they cool.

Why didn’t they spread?
Too much flour or not enough syrup. Weigh carefully, especially the syrup.

Why do they taste flat?
Check your ginger. If it’s been in the cupboard since last Christmas, it’s probably lost its fire.

Can I skip the crystallised ginger?
Technically yes, but they won’t be the same. The little chewy bursts really make these special.

I forgot the bicarb. Is that bad?
They’ll still taste lovely, but the texture will be denser and they won’t spread much.

Storage and Reheating Tips

• Room Temp: Store in an airtight tin for 4–5 days. Best texture is day 2, if you ask me.
• Freezer (raw dough): Freeze the rolled dough balls. Bake straight from frozen — add 2 extra minutes.
• To Reheat:
  • Oven: 150°C for 4–5 mins to warm and re-crisp.
  • Microwave: 10 seconds for soft and warm, not crispy.

What to Serve With It

• Strong tea — nothing fancy. Builder’s tea. Ginger and tannins are old friends.
• Poached pears or baked apples — the spice in the biscuit pairs beautifully with soft, fruity desserts.
• Vanilla ice cream — sandwich two biscuits with a scoop in between. Thank me later.

FAQ Section

Can I make these without egg?
Yes. Try 1 tbsp milk or 1 tbsp yoghurt as a binder. Texture changes a bit but still tasty.

Are these like ginger snaps?
They’re softer in the middle. Not as crisp all the way through.

Can I use dark muscovado sugar instead?
You can — it’ll make the biscuits slightly richer and a bit stickier. Not a bad thing.

Do I need to chill the dough?
Not necessary, but it helps if your kitchen’s warm or you want a neater shape.

Try More Recipes:

• Mary Berry Blondies Recipe
• Mary Berry Apple Strudel
• Mary Berry Guinness Cake