These Biscuits are very tasty and go perfect with a nice cup of tea in the evening. This recipe is very similar to my gingerbread recipe except with added orange. Adding the orange gives a real warmth to the biscuits.


Orange and Ginger Biscuits


350g Plain Flour

125g Butter

200g Light Brown Sugar

4 tbsp Golden Syrup

1 Free Range Egg

1/2 tsp Bicarbonate of Soda

2 tsp Ground Ginger

1 tsp Cinnamon

1 tsp Ground Nutmeg

1 tsp Vanilla Essence

Juice of 1 small orange

Zest of 4 small oranges


Juice of 2 oranges (use the oranges that you take the zest from)

125g Icing sugar


Pre-heat oven to 190⁰c (gas mark 5) and line a baking tray with greaseproof paper. In a bowl sift the flour, bicarbonate of soda, ginger, nutmeg and cinnamon. Add the butter and rub together to make breadcrumbs. Stir in the sugar. Pour in the beaten egg, vanilla extract, zest and juice of the oranges and golden syrup then stir to combine. When the mixture becomes too tough to stir with a spoon it is time to knead. Knead to form a dough ball, then wrap in cling film and leave in the fridge for a minimum of 3 hours (I left mine overnight). Once the dough has firmed up, tear off a small amount, roll it into a ball on the palm of your hand then flatten it out to place flat onto the prepared baking tray. Make sure they are placed well apart as the biscuits will spread when baking. Cook for 10-12 minutes or until golden and puffy. Allow them to rest on the tray for 5 minutes before moving them onto a cooling rack, this helps them firm up which makes them easier to move. To make the orange drizzle, pour the juice of the oranges into the icing sugar and mix until smooth. Then using a spoon, drizzle the icing mixture over the top of the biscuits, leave to set then enjoy!

Being a food blogger and a mother of two young children can be challenging when it comes to photographing the food. I have to use natural light to produce a good image but to do this means photographing whilst my children are awake. As you can see my daughter found these biscuits and thoroughly enjoyed them!

Tip: When lining a baking tray with greaseproof paper, put a tsp of the mixture on each corner of the tray before placing the paper as this will prevent the paper from slipping.

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