These cookies are easy and great to make. They have a chewiness and a crispiness to them, that make them so moorish.  The warmth of ginger comes through and is delightful with a cup of tea!  If you’re not a big fan of ginger replace with another dried fruit and a pinch of cinnamon or nutmet. Or just use the Spice Yard’s BAKING (WINTER) SPICE BLEND

I’ve put my twist on this by adding the Baking/Winter spice blend (not just for Winter!).  . Suggestions for other dried ingredients are: milk/dark/white chocolate chips; dried fruits like raisins, sultanas, apricots, cranberries; peanuts (unsalted), flaked almonds, chopped nuts, hazelnuts.


Recipe (makes 16 large; or approx. 30 smaller ones)

  • 350 g self raising flour
  • 115 g salted butter softened
  • 125 g soft light brown sugar
  • 200 g caster sugar
  • 2 tsp of ground ginger
  • 1 egg
  • 1 tsp bicarbonate soda
  • 1/2 tsp of Winter spice blend
  • 100 g of chopped crystallised ginger/ or any combination of dried ingredients


Planning & Preparation

  1. Pre heat oven to 170C
  2. Line at least 2 baking sheets/trays with baking paper (4 if you’re making smaller ones)
  3. Beat the egg
  4. Add the bicarbonate soda and winter spice mix to the flour
  5. If using dried ingredients, ensure all the pieces are the same size, chop if needed



  1. Melt down the butter and golden syrup on a low heat on the hob or in the microwave
  2. Add the beaten egg to the bowl of butter and syrup.
  3. Carefully tip in the flour with the ground ginger and bicarbonate of soda
  4. Now fold in the dried ingredients
  5. If the mixture seems too thick, add a little milk until you get a light creamy texture.
  6. Divide the mixture into 16 portions and roll each into a ball
  7. Take each ball of the dough and drop on the baking sheet about 8 cm apart.
  8. Gently pat down with your fingers
  9. If you are making the smaller ones, allow plenty of space in-between, at least 4 cm apart.
  10. Place in the oven for about 10-15 mins.
  11. Once golden, take out of the oven and leave to cool down before you transfer them onto a plate or biscuit jar.



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