Jane Asher's gingernuts

Unknown Author

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

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. 

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