These stem ginger biscuits are buttery, warmly spiced, and studded with little nuggets of syrupy ginger that perfume the whole batch. The texture is crisp at the edges with a gentle chew through the middle, especially if you pull them from the oven while they still look slightly soft. This is an easy, classic tray-bake style biscuit that suits beginners, with simple ingredients and no fancy equipment. Total time is about 40 minutes, including a short cool-down.
Ingredients
For the biscuit dough
- 125g unsalted butter, softened
- 100g light soft brown sugar
- 50g golden syrup
- 1 tbsp syrup from a jar of stem ginger
- 225g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- Pinch of fine salt
- 75g stem ginger in syrup, drained and finely chopped
To finish (optional)
- 3 tbsp caster sugar, for rolling
- 1 tsp extra stem ginger syrup, for brushing after baking (for shine)
How to Make Stem Ginger Biscuits
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line two large baking trays with baking parchment and place a shelf in the middle of the oven for even baking.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and light brown sugar until smooth and creamy. Add the golden syrup and the tablespoon of ginger syrup, then beat again until glossy.
- Mix the dough: Add the flour, bicarbonate of soda, ground ginger, and salt. Stir until you have a soft dough, then fold through the chopped stem ginger. If the dough feels very soft or sticky, chill it for 10–15 minutes so it’s easier to roll.
- Shape the biscuits: Scoop and roll the dough into 24 walnut-sized balls (about 20g each). Roll in caster sugar if you like a crackly finish. Set them on the trays with plenty of room between each one, then lightly flatten with your fingertips.
- Bake: Bake for 10–12 minutes until the edges are set and turning golden, but the centres still look a touch soft. If baking two trays at once, swap them halfway through for an even colour.
- Cool: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. For extra sheen and ginger aroma, brush the tops with a tiny amount of stem ginger syrup while still warm.
Tips for the Best Results
Why did my biscuits spread too much?
This usually comes from warm, soft dough or butter that’s overly softened. Chill the dough for 10–15 minutes before rolling, and make sure your trays are cool (don’t reuse a hot tray without letting it cool first).
How do I keep them chewy in the middle?
Pull them from the oven when the centres still look slightly underdone. They continue to set as they cool, which is what gives you that crisp edge and soft centre.
How can I make the ginger flavour stronger?
Use a generous 75g of stem ginger and don’t skip the spoonful of ginger syrup in the dough. You can also brush the baked biscuits with a little extra syrup for a deeper, lingering heat.
Why are my biscuits hard all the way through?
They’re likely a touch overbaked. Next time, reduce the bake time by 1–2 minutes and keep the dough balls the same size so they bake evenly.
Serving Suggestions
- With a mug of strong tea, coffee, or hot chocolate
- Crumble over vanilla ice cream with a drizzle of ginger syrup
- Sandwich two biscuits with a thin layer of salted butter (simple and excellent)
- Serve alongside poached pears or stewed apples for an easy pudding
Storage
Room temperature
Store completely cooled biscuits in an airtight tin for 5–7 days. Add a piece of baking parchment between layers to stop them sticking, especially if you brushed them with syrup.
Refrigerator
I don’t usually refrigerate biscuits as it can make them lose their crisp edges, but they will keep in an airtight container for up to 10 days. Bring to room temperature before serving.
Freezing
Freeze baked biscuits in a freezer-safe container for up to 3 months. Defrost at room temperature for 1–2 hours. You can also freeze rolled dough balls (not sugar-coated) for up to 2 months; bake from frozen, adding 1–2 minutes to the baking time.
Nutrition
- Calories: 115 kcal
- Carbohydrates: 16 g
- Protein: 1.4 g
- Fat: 5 g
- Saturated Fat: 3 g
- Sodium: 85 mg
Disclaimer: Nutrition values are estimates and will vary depending on brands, exact portion sizes, and any optional finishing touches.
FAQs
Can I use crystallised ginger instead of stem ginger?
Yes. Use the same weight and chop it finely. You will lose a little of the sticky, syrupy chew that stem ginger gives, so add 1 extra teaspoon of golden syrup to help keep the texture tender.
Do I need to chill the dough?
Not always. If your kitchen is cool and the dough holds its shape, you can bake straight away. If the dough feels soft, shiny, or sticky, a 10–15 minute chill helps prevent over-spreading and gives a neater biscuit.
Can I make these biscuits gluten-free?
You can swap the plain flour for a gluten-free plain flour blend (one that includes xanthan gum). Expect a slightly more delicate biscuit, so let them cool on the tray for a full 10 minutes before moving.
Why did my biscuits turn out cakey instead of crisp?
Cakey biscuits usually come from using self-raising flour instead of plain flour, adding too much bicarbonate, or mixing in extra flour while shaping. Weigh the flour accurately and mix just until the dough comes together.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10–20 minutes so it’s scoopable, then roll and bake as normal.
Stem Ginger Biscuits
Course: BakingCuisine: BritishDifficulty: Easy24
biscuits15
minutes12
minutes40
minutes115
kcal27
minutesCrisp-edged, chewy-centred stem ginger biscuits with a buttery dough, ground ginger warmth, and sweet syrupy bites of stem ginger. Quick, reliable, and perfect with a cup of tea.
Ingredients
125g unsalted butter, softened
100g light soft brown sugar
50g golden syrup
1 tbsp syrup from a jar of stem ginger
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Pinch of fine salt
75g stem ginger in syrup, drained and finely chopped
3 tbsp caster sugar, for rolling (optional but lovely)
Directions
- Preheat the oven to 200°C (180°C fan). Line 2 baking trays with baking parchment.
- Cream the butter and brown sugar until smooth, then beat in the golden syrup and ginger syrup.
- Mix in the flour, bicarbonate of soda, ground ginger and salt, then fold through the chopped stem ginger.
- Roll into 24 balls, roll in caster sugar if using, space out on trays and flatten slightly.
- Bake for 10–12 minutes until the edges are set and golden. Cool for 5 minutes on the tray, then transfer to a rack.
Notes
- For neater biscuits, chill the dough for 15 minutes if it feels warm or sticky.
- Pull them when the centres still look slightly soft; they firm up as they cool.
- Store in an airtight tin to keep the edges crisp.
