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Jane Asher's gingernuts

Jane Asher's recipe for gingernut biscuits is just the thing for cosy winter teatimes

Jane Asher's gingernuts
Jane Asher's gingernuts are perfect with a cup of tea

Cooking time

8-10 minutes


24 small or 12 large


  • 50g butter 
  • 125g golden syrup 
  • 50g dark soft brown sugar 
  • 175g self-raising flour 
  • 1 tsp cinnamon 
  • 2 tsps ground ginger


  • Pre-heat the oven to 175°C (160°C fan assisted, 350°F, gas mark 4). Grease a large baking tray.
  • In a small saucepan, melt together the butter, syrup and sugar, stirring.
  • Place the flour, together with the spices, in a large mixing bowl.
  • Pour the melted sugar/butter mix into the flour and stir with a wooden spoon until it comes together as a dough.
  • Divide the dough into 24 small pieces (or 12 for large biscuits) and roll each into a ball. Place on the tray and flatten each very slightly with your finger (they will spread more in the oven).
  • Bake for 8-10 minutes, or until starting to brown, then remove from the oven and allow to cool for a couple of minutes before transferring to a rack to cool completely. (They will harden once cold.)

Best served just as they are – crisp, spicy and warming. But you could always glaze them with a little white icing and gold leaf, if you fancied making them that little bit special.

From Beautiful Baking, published by Simon & Schuster Ltd. 


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.