Ben Tasker Eagle

Butterscotch and gingerbread biscuits

Published: 2021-07-14 12:59:20 +0000
Categories: Snacks, Misc,

This recipe makes gingerbread biscuits with a subtle mix of flavours.

The gingerbread is rolled a little thicker so that you get a nice crumbly inside - if you want thin and crunchy then when rolling out aim for about 0.5cm thickness.

Cooking Time

Prep: 20 mins
Cooking: 15 mins
Total: 35 mins




  • 350g Plain Flour
  • 1 tsp baking soda/bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 110g butter
  • 175g light soft brown sugar
  • 1 egg
  • 5 tbsp butterscotch golden syrup


  1. Sift the flour, ginger and cinnamon into a mixing bowl
  2. Add the baking soda and stir until well mixed
  3. Add the butter
  4. Pinch together until the mixture resembles breadcrumbs
  5. Sift in the sugar and stir it in
  6. Crack the egg into another bowl
  7. Add the golden syrup to the egg
  8. Lightly beat the mixture
  9. Add the egg mixture to the flour mixture
  10. Stir until the mixture turns into a sticky dough
  11. Spread some flour on a surface and coat your hands
  12. Scoop the dough mixture out and press it into a bowl
  13. Knead lightly
  14. Set the oven warming to 180c
  15. Put back in the bowl, cover with a tea-towel and put in the fridge for 15 mins
  16. Line two baking trays with baking paper/tin foil and lightly grease
  17. Retrieve the dough from the fridge and then roll it out to about a 1cm thickness
  18. Use round cutters to cut out biscuits and put them on the tray, until the mixture is all used up
  19. Bake in the oven for 12-15 mins
  20. Leave to cool on a cooling rack for 10 mins


biscuits, ginger, gingerbread, butterscotch,
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