Mary Berry Ginger biscuits recipe is the perfect blend of warmth, spice, and crunch, making them a favorite for generations. These biscuits have a crisp, golden exterior with a rich, gingery kick that lingers on the palate. Whether enjoyed with a hot cup of tea or as an afternoon snack, they offer a satisfying balance of sweetness and spice in every bite.

This ginger biscuits recipe is simple to make but delivers on flavor and texture. With key ingredients like golden syrup and brown sugar, these biscuits have a caramel-like depth that pairs beautifully with the warmth of ground ginger. They’re easy to bake and store well, making them a great option for homemade treats any day of the week.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18-20 biscuits
Difficulty Level: Easy
Dietary Suitability: Vegetarian

Ingredients You’ll Need

To make these delicious Mary Berry ginger biscuits recipe, gather the following ingredients:

100g (3.5 oz) unsalted butter
75g (2.6 oz) light brown sugar
3 tbsp golden syrup
225g (8 oz) self-raising flour
1 tsp baking soda
1 ½ tsp ground ginger
½ tsp ground cinnamon
A pinch of salt

Substitutes and Optional Ingredients

Golden Syrup Alternative: If golden syrup isn’t available, try using honey or light corn syrup for a similar sweetness.
Extra Spice: For a stronger ginger flavor, add a pinch of ground cloves or nutmeg.
Crunchier Texture: Swap light brown sugar for granulated sugar to make the biscuits even crispier.

Equipment You’ll Need for Ginger Biscuits

Mixing bowl
Saucepan
Wooden spoon
Baking tray
Parchment paper
Wire cooling rack

How to Make Mary Berry Ginger Biscuits Step-by-Step

Time needed: 27 minutes

Follow these steps for perfectly crisp and flavorful ginger biscuits:

Preheat the oven
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Make Syrup
Melt the butter, sugar, and golden syrup in a saucepan over low heat, stirring until smooth. Remove from heat and let it cool slightly.
Take a Bowl
Sift the flour, baking soda, ginger, cinnamon, and salt into a mixing bowl.
Add Ingredients into flour mixture
Combine wet and dry ingredients by gradually pouring the melted mixture into the flour mixture, stirring until a soft dough forms.
Shape the dough
Shape the dough into small balls, about the size of a walnut, and place them on the baking tray, leaving space between each biscuit.
Flatten slightly
Flatten slightly with the back of a spoon or your palm.
Bake
Bake for 10-12 minutes until golden brown. The biscuits will be slightly soft when removed but will harden as they cool.
Transfer and Serve
Transfer to a wire rack and let them cool completely before serving.

Nutrition Facts & Dietary Info

Each batch makes around 18 biscuits, with the following nutrition per biscuit:

Nutrient	Amount per Biscuit
Calories	~90 kcal
Carbohydrates	12g
Sugar	6g
Fat	4g
Protein	1g
Fiber	0.5g

This recipe is vegetarian but contains gluten and dairy.

Why This Recipe Is a Must-Try

Crisp and flavorful. These biscuits have the perfect balance of crunch and spice, making them incredibly satisfying.
Simple ingredients. Uses pantry staples, so you can whip them up anytime.
Great for gifting. Pack them in a tin for a thoughtful homemade gift.

Pro Tips for Perfect Ginger Biscuits

Don’t overmix the dough. Mix just until combined to keep the biscuits light and crisp.
Use fresh ground ginger. This ensures the best flavor, as older spices can lose their potency.
Space the biscuits apart. They spread slightly during baking, so leave enough room for them to expand.

Fun Variations & Ingredient Swaps

Chewy Version: Reduce baking time by a minute or two for a softer center.
Chocolate-Dipped: Once cooled, dip half of each biscuit in melted dark chocolate for a rich twist.
Nutty Addition: Add finely chopped pecans or almonds to the dough for extra texture.

Avoid These Common Mistakes

Baking too long. Ginger biscuits should be golden brown but will continue to crisp as they cool.
Skipping parchment paper. This prevents sticking and ensures an even bake.
Not cooling properly. Let biscuits cool fully on a wire rack to develop their signature crisp texture.

How to Store & Serve Ginger Biscuits

Storing

Room Temperature: Store in an airtight container for up to 1 week.
Freezing: Place in a sealed container and freeze for up to 3 months. Defrost at room temperature before serving.

Serving

Enjoy with a cup of tea or coffee for a classic pairing.
Serve with vanilla ice cream for a contrast of textures.
Crumble over yogurt or porridge for a spiced topping.

Ginger Biscuits FAQs

How do I make my ginger biscuits crunchier?

For extra crunch, use granulated sugar instead of brown sugar and bake the biscuits for an additional 1-2 minutes. Make sure to let them cool completely, as they continue to harden once out of the oven.

Can I make these biscuits gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free blend. Just add ½ teaspoon of xanthan gum to help with texture. You may also need to adjust baking time slightly.

Why did my ginger biscuits turn out too soft?

This could be due to underbaking or too much moisture in the dough. Ensure you follow the measurements carefully and allow the biscuits to cool fully, as they firm up as they sit.

Conclusion

If you love a biscuit with bold spice and a satisfying crunch, this Mary Berry ginger biscuits recipe is good for you. They’re easy to make, packed with warm ginger flavor, and perfect for any occasion. Whether you’re baking for yourself or sharing with friends, these biscuits are guaranteed to impress. Give them a go and enjoy!

Mary Berry Ginger Biscuits Recipe