My youngest little helper doesn’t like cake. I know. I’m still hoping it’s a phase he’ll grow out of, but for now, biscuits and cookies are his thing. His favourite is gingerbread, but as I don’t always have time for all the chilling and rolling and cutting that gingerbread requires, sometimes a quick workaround is needed! These gingernuts are the simplest and quickest way to ginger-heaven. And they get his seal of approval, and that’s what counts!


Makes 8


50g baking spread or butter
2 tbsp golden syrup
40g light brown sugar
115g self raising flour
1 tsp ginger
1 tsp bicarbonate of soda


  1. Preheat your oven to 180°C/160°C fan/gas mark 4.
  2. Line a baking sheet with baking paper or reusable liner.
  3. Pop your butter, golden syrup and sugar into a saucepan and heat, stirring, until melted and mixed together.
  4. Add the flour, ginger and bicarbonate of soda and mix until well combined.
  5. Split into eight pieces (I usually use my hands for this), roll into balls and flatten slightly.
  6. Bake for ten minutes until they’re golden and gorgeous.
  7. Remove from the oven and cool on the baking sheet for a couple of minutes, before transferring to a cooling rack.

You can double the recipe for a bigger batch of biscuits.