Simple Ginger biscuits

Biscuits are my kryptonite.

That whole 2-biscuits-only rule doesn’t apply to me. I become the Cookie Monster and crumbs will fly and a whole packet will be eaten if someone doesn’t take them away.  I’m not sorry until the next day I wake up convinced my face looks 2 stone heavier -but offer me another one and I’ll take it!

Anyway. Ginger biscuits. These and a cup of tea go hand in hand like Jenny and Forrest, Zac and Vanessa, peas and carrots etc etc. Feeling a biscuit relapse coming on, I googled some recipes and decided that this one seemed pretty simple to make.

In a bowl, add the butter, brown sugar, and caster sugar and beat it all together until creamy.


Once it has that creamy texture, add one beaten egg and stir it in. Next you will need your spices and flour! The recipe called for 3 teaspoons of ginger, but I added a half teaspoon more. Adjust it to your taste! I added the cinnamon but not the nutmeg- I really wanted the ginger flavour to be the focus of this biscuit.


Once that is all stirred in, pop the bowl into the fridge for about half an hour. The colder the cookie mixture, the better. It will be easier to scoop the dough out onto the tray and also results into a crunchier biscuit! While it’s cooling, preheat the oven to 180 degrees.

I didnt realise that I was out of grease proof paper until it was too late, but a sheet of tin foil lightly buttered is a great substitute. I used 2 spoons to make the same size globs of dough and spaced them evenly onto the tray. It doesn’t matter how much space I give them, there’s always a couple that melt together into one big biccy!


Put them in the oven for 10 minutes. The globs will flatten into thinner golden discs! Leave to cool so they will harden up. Make a cup of tea…then it’s DUNK AND EAT time!

dunkbitecookietheend4 copy

Slurp tea and don’t regret a single bit of it… Good munching!

Author: Angela Shek

just a clueless mama in East London

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