Honey and Ginger Biscuits

Honey and ginger – just what the doctor ordered for these chilly winter days!

Often ginger biscuits are something that will land you in the dentists rooms, instead – right?!
Don’t get me wrong – I love crisp ginger biscuits. But you usually need a cup of tea to dunk them in to save you a chipped tooth  🙈

These cookies, though, are crisp on the outside, chewy in the middle, and delightfully spiced.
My daughter got me to make them 2 days in a row because the first batch was devoured so quickly.

You can substitute golden syrup or molasses for the honey; each will add it’s own unique flavour to the mix.

Honey and Ginger Biscuits / Cookies
Recipe by Tea, Cake and Create

Pre-heat the oven to 180’C
line 2-3 cookie trays with baking paper or silicone baking mats


180g butter at room temp.
150g light brown sugar
1 free-range egg
60ml honey

320g cake flour
2 tbs ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt

Caster sugar for rolling.


Cream together the butter and sugar. Add the egg and honey. Mix well.
Sift in the dry ingredients.
Mix until combined.

Roll cookie dough into small balls (about 3-4cm diameter), and roll these balls in caster sugar
(an easy way to do this is to put half a cup of caster sugar in a small bowl, and roll each dough ball around in this.)

Place on the prepared cookie trays and gently press down with a fork.
Bake at 180’C for 8-10 minutes, or until the cookies turn a light golden brown.

I gulped down a huge dose of patience, and had my kids do the rolling-into-balls part of the process. We had a lovely variety of cookie sizes and shapes. And caster sugar everywhere! 

Don’t you just love the winter holidays? 😉

Happy baking!