Ginger Biscuits (Nigel) Recipe

Name: Ginger Biscuits (Nigel)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 70g/21/2oz butter; 80g/23/4oz light muscovado sugar; 2 tbsp black treacle or molasses; 8 cardamon pods; 250g/9oz plain flour; 1/2 tsp bicarbonate of soda; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 free-range egg, yolk only; around 2 tbsp milk; 1 tbsp icing sugar; 1 lemon, juice only

Servings: persons

70g/21/2oz butter
80g/23/4oz light muscovado sugar
2 tbsp black treacle or molasses
8 cardamon pods
250g/9oz plain flour
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 free-range egg, yolk only
around 2 tbsp milk
1 tbsp icing sugar
1 lemon, juice only

1
Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray.
2
Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses.
3
Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk.
4
Beat in a couple of tablespoons of milk and then bring it all together to form a dough.
5
Roll the dough out on a floured surface to a 1 coin thickness. Cut into your desired shapes.
6
Lay the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough.
7
Combine the icing sugar and the lemon juice in a bowl until smooth. Ice the biscuits with a pattern of your choosing.

43102

kcal

Calories

1483

Fat

6776

Carbs

646

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 70g/21/2oz butter, 80g/23/4oz light muscovado sugar, 2 tbsp black treacle or molasses, 8 cardamon pods, and more.

Yes, Ginger Biscuits (Nigel) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Biscuits (Nigel)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions