Ginger biscuits
Crisp, spiced biscuits made with golden syrup and butter.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 18g carbs · 9g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Tesco, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's |
|---|---|---|
| Plain flournot compared | – | £0.45 |
| Caster sugaruse 100g | £1.561kg | £1.30500g · £0.26 per 100g |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Golden syrupuse 4 tbsp | £1.72750g · £0.23 per 100g | £2.05750g · £0.27 per 100g |
| Basket total (full packs) | £5.13 | £5.20 |
| Cost of what this recipe uses | £1.08 | £1.22 |
| Per serving | £0.05 | £0.06 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Plain flour.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 20. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4) and line a large baking tray 30x20cm with baking parchment. Weigh 225g plain flour, 100g caster sugar, 100g unsalted butter and 4 tbsp golden syrup into separate bowls. No chopping is needed, just ensure the butter is softened at room temperature.
- Put the 100g softened unsalted butter and 100g caster sugar into a large mixing bowl. Beat with a wooden spoon on medium speed for 2-3 minutes until pale, fluffy and slightly lighter in colour. The mixture should look creamy and hold a soft peak when the spoon is lifted.
- Stir in 4 tbsp golden syrup until fully combined. Add 2 tsp ground ginger, 1/2 tsp bicarbonate of soda and a pinch of salt, then mix well. Taste a tiny dab of the mixture and adjust the ginger if you like it spicier.
- Sift the 225g plain flour into the bowl and fold it in with a spatula until a soft dough forms. If the dough feels dry, add 1 tsp cold water. It should look smooth, slightly sticky and hold together when pressed.
- Turn the dough onto a lightly floured surface and roll to about 5mm thick. Cut out 20 rounds with a 5cm cutter and place them 2cm apart on the lined tray. Re-roll scraps once only to avoid tough biscuits.
- Bake on the middle shelf for 10-12 minutes until the edges are golden and the centres look just set. The biscuits should be pale golden with darker ginger speckles and firm to touch. Do not overbake or they will become hard.
- Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. Cooling prevents them from cracking and gives a crisp snap. They will look matte and firm when ready.
- Serve the ginger biscuits warm or at room temperature with tea. Cool leftovers and store in an airtight tin within 1-2 hours. They keep at room temperature for up to 5 days.
Tips
- Swap caster sugar for granulated sugar to make it cheaper, though biscuits will be slightly less tender.
- Store cooled biscuits in an airtight tin at room temperature for up to 5 days. Cool leftovers and put them in the tin within 1-2 hours.
- Freeze shaped raw biscuits on a tray then bag them; bake from frozen adding 2 minutes. Freeze baked biscuits for up to 1 month.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.275kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Golden syrup · about 317g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).