This recipe comes from my Mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! If you cook these just a bit longer than stated below then you can use them as ‘dunkers’.






Skill level

Average: 3.2 (336 votes)


  • 110 g  margarine
  • 110 g caster sugar
  • 110 g golden syrup
  • 225 g self-raising flour
  • 2 tsp ground ginger

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oven to 180°C and grease two baking sheets.

2. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from heat and cool slightly, then add flour and ginger and mix to form a dough.

3. Once cool enough to handle, with floured hands roll the dough into 50 pence-size balls (about 2.5 cm across). Place individual balls onto a baking tray, allowing room between them for the biscuits to spread during cooking. Mark the back of each ball with a fork (or just flatten each ball slightly, if you prefer undecorated biscuits). The dough should make 30-40 biscuits.

4. Bake for 10-12 minutes, or until golden brown. Cool slight on trays then move biscuits to a wire rack to cool completely. Repeat to cook all biscuits.