Big Soft Ginger Biscuits

    25 minutes

    These are just what they say: big, soft, gingerbread biscuits. They stay soft, too. My oldest son's favourite.

    5376 people made this

    Serves: 24 

    • 2¼ cups (280g) plain flour
    • 2 teaspoons ground ginger
    • 1 teaspoon baking soda
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 170g margarine or butter, softened
    • 1 cup (220g) white sugar
    • 1 egg
    • 1 tablespoon water
    • 1/4 cup (90g) molasses or golden syrup
    • 2 tablespoons white sugar (for rolling)

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
    2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 5cm apart onto an ungreased baking tray and flatten slightly.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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    Reviews in English (4765)


    Absolutey delicious recipe, I can't believe how well these turned out!! A++++ recipe :D  -  29 Jun 2015


    Loved by all, I used mixed spice in place of clove and made 35 biscuits. They were delicious and I will definitely make them again!  -  25 Mar 2016


    Brilliant! Beautiful, soft and tasty. Kids love them!  -  10 Sep 2015