Classic Mary Berry Ginger Cookies Recipe

This crisp, chewy Mary Berry Ginger Cookies is made with golden syrup, ground ginger, and light muscovado sugar and ready in 30 minutes. The rich spiced dough melts and spreads in the oven to form beautiful golden crinkles. I always keep a batch of these spiced biscuits in my tin for afternoon tea.

Why This Classic Works

I used to struggle with ginger biscuits being either too hard or too soft. Making this traditional recipe taught me that golden syrup is the true secret to that perfect chew.

I also learned that resting the dough briefly helps the flavours meld beautifully. You will be amazed at how quickly these come together for a last-minute treat.

Mary Berry Ginger Cookies Ingredients

• 100g unsalted butter
• 50g golden syrup
• 100g light muscovado sugar
• 225g self-raising flour
• 2 tsp ground ginger
• 1 tsp bicarbonate of soda
• 1 egg, beaten

How To Make Mary Berry Ginger Cookies

1. 1. Melt the wet ingredients: In a small saucepan over low heat, gently melt the butter, golden syrup, and sugar until smooth.
2. 2. Mix the dry ingredients: Sift the self-raising flour, ground ginger, and bicarbonate of soda into a large mixing bowl.
3. 3. Form the dough: Pour the melted syrup mixture and the beaten egg into the flour mixture, stirring until a stiff dough forms.
4. 4. Shape the cookies: Roll the dough into walnut-sized balls and place them on a lined baking tray, leaving space to spread.
5. 5. Bake: Bake at 160C Fan (180C conventional) for 10 to 12 minutes until golden brown and cracked on top.

Recipe Tips

• Leave space to spread: The cookies expand significantly in the oven, so keep them at least two inches apart.
• Do not overbake: They will still feel soft when you take them out but will harden as they cool on the tray.
• Measure the syrup accurately: Too much golden syrup will cause the cookies to become flat and greasy.

What To Serve With Ginger Cookies

These heavily spiced biscuits pair beautifully with a strong cup of Earl Grey tea or a dark roast coffee. You can also serve them alongside a scoop of vanilla ice cream for a simple dessert.

How To Store

Keep the cooled cookies in an airtight tin at room temperature for up to one week to maintain their crisp snap. You can freeze the baked cookies or the unbaked dough balls for up to three months.

FAQs

Can I use dark brown sugar instead of light muscovado?
Yes, dark brown sugar will work well, though it will give the cookies a deeper molasses flavour and a darker colour.

Why did my cookies not crack?
If your cookies did not crack, your oven might not have been hot enough or your baking soda could be expired.

Can I substitute honey for golden syrup?
You can use honey in a pinch, but golden syrup provides the traditional British biscuit texture and distinct caramel note.

Do I need to chill the dough?
This specific recipe does not require chilling, but letting it sit for five minutes makes rolling much easier.

Nutrition

• Calories: 85 kcal
• Total Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 60mg
• Total Carbohydrate: 12g
• Protein: 1g

Try More Recipes:

• Mary Berry Christmas Fruit Cake Recipe
• Mary Berry Cappuccino Cake Recipe
• Mary Berry Caramel Cake Recipe