Mamta's Kitchen

Ginger Biscuits 2

Ginger Biscuits 2

Steve Lister


  • 120 gm. self raising flour. If you dont have SR flour, use 150gm. plain flour (maida) + 1 tsp. baking powder + 1/4 tsp. salt

  • 2 tsp. ginger powder

  • 1 tsp. baking powder

  • 1/2 tsp. Salt

  • 2 tbs. of sugar (for dry mix)

  • 60 gm. sugar (for syrup)

  • 60 gm. margarine

  • 1 tsp. Vanilla extract


  1. Put the self raising flour in a bowl, add ginger powder, baking powder, salt, 2 tbsp of sugar then leave to one side

  2. Put sugar directly into a big pan and heat on high heat, until it is melting (creating a sugar syrup, so be careful).

  3. Add margarine as it melts and stir it in. This creates almost a treacle like, thick, gooey syrup.

  4. Pour this syrup and Vanilla extract onto the flour mix and working quickly, stir it in.

  5. Once its binding together, knead into a ball (watch out as its going to be quite hot)

  6. Then break small amounts off and squeeze/flatten (rolling doesn't work it just crumbles about) into a small, round disks, about the size of a 50 p coin and about as thick as 3-4 coins together.

  7. Place on an oiled and floured tray and bake in the centre of a preheated oven, at about 180-200C or 375-400F for 10-12 minutes.

  8. Take out and place on wire rack to cool. Store in an airtight box.

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