It’s been so cold this week I’ve been wearing a woolly hat indoors. These spicy biscuits are just the thing to warm us all up. I have to say it’s a little bit nerve-wracking, making these with children because of the hot sugar and melting butter, but we managed to get through it accident-free.

Sometimes I add stem ginger or dark chocolate chips to this recipe, but I’ve stayed with the classic on this occasion.


  • 125g golden syrup
  • 50g butter
  • 50g demerara sugar
  • zest of 1 orange
  • 2 tbsp orange juice
  • 175g self-raising flour
  • 1-2 tsp ground ginger

Set the oven to 180C and line two baking trays.

Weigh the syrup, butter and sugar directly into a non-stick saucepan.

Sieve the flour and ground ginger into a large bowl.

Melt the syrup, butter and sugar until the sugar has dissolved.

Add the organge zest and juice to the flour. Then pour in the warm ingredients and stir in thoroughly.

Use a teaspoon to measure the mixure onto the tray and bake for about 12 minutes, until brown around the edges.