Tuesday, July 03, 2012

Kate's kitchen: ginger biscuits

Unseasonal? Maybe. But they go very nicely with the ice cream recipe I posted in February :o) 


  • 350g plain flour 
  • 2 tsp ground ginger 
  • 1 tsp bicarb soda 
  • 100g butter, cut into small chunks 
  • 175g soft brown sugar 
  • 1 medium egg 
  • 4 tbs golden syrup


Preheat the oven to 190 degrees C, 375 degrees F or gas mark 5.

Sift the flour, ginger and bicarb soda into a large bowl. Rub in the butter until the mixture looks like breadcrumb, then stir in the sugar.

Beat the egg and syrup together in a small bowl, then stir into the flour and mix well until it forms a soft dough.

Knead the dough on a floured board, roll out to 5mm thickness, and cut out shapes.

Bake for 10-12 minutes, then cool on a wire rack.

Kate’s 50th M&B, The Hidden Heart of Rico Rossi, is available on the Mills & Boon website now in the UK (and in shops next month).

Kate will be running competitions to win signed copies throughout August and September, and has some awesome guests and giveaways on her blog party – names who will be very familiar to PHS fans!

You can find out more about Kate’s books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)


  1. Kate, I love your recipes. They're always easy and delicious, and I usually have the right ingredients (unlike most other recipes I fancy!). Am going to try these this afternoon.

  2. Lucy - my pleasure :) And your eldest will LOVE decorating them!