Stem Gingernuts – The Great British Book of Baking

These are the best ginger biscuits I’ve every tasted! my boys agree with me. The relative quantities of ingredients with other ginger biscuit recipes is not major but it obviously is significant. The size of walnuts used in the The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pastiesis rather larger than in Mary Berry’s books as well. This recipe made 24 large biscuits. The biscuits were slightly cookie like with a bend rather than a snap. I will be baking these again soon. I’ve used all my stem ginger but I have a jar of crystallised ginger in the cupboard to use up. They stack well and look pretty in cellophane bags with ribbon so would make good presents.


  • 350g self raising flour (or 350g plain & 3 tsps baking powder)
  • 1 tbsp ground ginger
  • 1 tsp bicarb of soda
  • 200g caster sugar
  • 115g unsalted butter
  • 85g golden syrup
  • 1 free range egg
  • 35g (2 pieces) stem ginger drained and finely chopped


  1. Preheat oven to 170C/325F/Gas 3
  2. Grease 3 baking trays
  3. Gently melt butter and golden syrup in a pan over a low heat and set aside until barely warm.
  4. Sift flour, ground ginger, bicarb of soda and sugar in a large mixing bowl
  5. Pour cooled and syrup mix, beaten egg and chopped ginger into the bowl with the flour mix and mix with a wooden spoon and combine thoroughly.
  6. Roll mixture into 24 (large) walnut sized balls and place on prepared baking trays well apart to allow for spreading.
  7. Bake in oven for 15-20 minutes until a good golden brown.
  8. Leave biscuits to cool on trays for a couple of minutes then transfer to a wire rack and leave to cool completely.

Ginger and Treacle Spiced Traybake – Mary Berry Baking Bible

I thought I’d try another recipe from Mary Berry’s Baking Bible Mary Berry’s Baking Bible Jon loves ginger cake so I thought I’d give these a try, with half term holidays and teens exams I haven’t done much baking or new cooking the last couple of weeks. My main frustration with this recipe was my traybake tin is smaller but not enough that I wanted to recalculate all the ingredients as I went along. I would really like baking recipes to provide alternate quantities for different size tins!

Mary uses the all-in-one method a lot so these were easy to mix up. She suggests weighing the treacle on the sugar which is a handy trick that I’d worked out myself a few weeks ago but it’s good that she puts these tips in her recipes.

The conclusion was very positive. These are not overwhelmingly ginger, we like ginger so I will increase the amounts next time. I liked the icing but mine was a lovely golden colour from the ginger sugar syrup. Jon really doesn’t like icing so maybe I’d leave some uniced next time. Which would solve the problem of not enough icing. As I mentioned above my traybake tin was smaller that she specified but there wasn’t enough icing. I had to make up another 50g icing sugars worth.


  • 225g (8 oz) softened butter
  • 175g (6 oz) light muscovado sugar
  • 200g (7 oz) black treacle
  • 300g (11 oz) self-raising flour
  • 2 level teaspoons baking powder
  • 1 level teaspoon ground mixed spice
  • 1 level teaspoon ground allspice
  • 4 large eggs
  • 4 tablespoons milk
  • 3 finely chopped bulbs of stem ginger from a jar
For the Icing:
  • 75g (3 oz) icing sugar
  • 3 tablespoons stem ginger syrup from the jar
  • 3 finely chopped bulbs of stem ginger from a jar


  1. Pre-heat the oven to 180˚C/Fan 160˚C/Gas 4. Grease a 30 x 23 cm (12 x 9 in) traybake or roasting tin then line the base with baking parchment.
  2. Put all the ingredients for the traybake into a large bowl and beat until well blended. Turn the mixture into the prepared tin, scraping the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula.
  3. Bake in the pre-heated oven for 35-40 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. To make the icing, sift the icing sugar into a bowl, add the ginger syrup and mix until the icing is smooth and has a spreading consistency. Pour the icing over the cake, spread it gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. Allow the icing to set before slicing the traybake into 15-20 pieces.

TIP: This traybake freezes very well un-iced, and in fact improves with freezing.

Yorkshire Gingernuts – Mary Berry Baking Bible

We’d run out of biscuits and I wanted something quick to mix up (and I had a little olden syrup in a bottle hanging around) so I thought I’d try the gingernut biscuits from Mary Berry’s Baking Bible. They were very quick to mix (about 5-10mins even with gathering ingredients). They took longer to form into balls as my mixture was crumbly rather than doughlike. Again my idea of a walnut is bigger than Mary’s so I made about 30 biscuits.

They are delicious, small but a nice kick of ginger. Crumbly was obviously right because they cracked apart well to give that ginger biscuit look. I took them out after 15minutes and they are perfect level of hardness to bite into. Next time I would flatten the dough ball slightly as this are more rounded than I expect biscuits to be but otherwise perfect.


  • 100g butter
  • 1 tbsp golden syrup
  • 350g self raising flour
  • 100g demerara sugar
  • 100g light muscovado sugar
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 large egg beaten


  1. Pre-heat the oven to 160 degrees C (gas mark 3). Lightly grease 3 baking trays.
  2. Measure the butter and golden syrup into a small saucepan and gently heat together until the butter has melted.
  3. Mix all the dry ingredients together in a large bowl then add melted butter and the egg.
  4. Form dough into 30-50 balls about the size of a walnut and place apart on the prepared baking trays
  5. Bake in the pre-heated oven for 15-20 minutes or until golden. Lift off the baking trays and leave to cool on a wire rack.

Ginger Cookies – Best Ever Recipes Cookies Phoebe Gibb

The book Best Ever Recipes Cookies by Phoebe Gibb is one of my sister Bernadette’s cook books and she made these up yesterday for the first time. They looked somewhat unpromising on the baking tray before they were into the oven and came out looking like ‘proper’ ginger biscuits.  Recipe says it makes 30-40 cookies, hard to tell as the first few went so quickly. My sister tells me she made about 30 and used 3 baking trays.


  • 220g plain flour
  • 2 tsp ground ginger *
  • 2 tsp baking powder
  • 100g butter
  • 100g caster sugar
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp golden syrup
  • 1 tsp water

*You could adjust the ginger levels up or down to suit your taste


  1. Pre-heat the oven to 200 degrees C, line two baking trays with greaseproof paper
  2. In a large bowl, sift the flour, ginger, bicarb and baking powder
  3. Using your fingertips rub in the butter
  4. Add the sugar and stir well
  5. Finally add the water and golden syrup
  6. Roll the mixture into a ball and divide into walnut sized pieces
  7. Place on the prepared baking tray and flatten slightly with your hand (the book says to press your thumb into the middle of each one but flattening resulted in an authentic ginger cookie appearance)
  8. Bake for about 10 tins
  9. Transfer to a wire rack to cool

 These would be great biscuits to make with children as they cook so quickly. I’ll be adding this to the list of recipes to try on a cub scout baking session.