Crunchy ginger or amaretto biscuits

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Serves: 10

By Dozymare



  • 250g self-raising flour

  • 1 large egg

  • 1 tsp ground ginger (fairtrade)

  • 350g light brown sugar

  • 100g organic butter

  • 1 splash milk, amaretto or limoncello


  1. Whisk the butter and sugar until fluffy and then beat in the egg.
  2. Sieve the flour and ginger into the mixture and then stir with a fork. You want the mixture to become a firm dough.
  3. Add your choosen flavouring - for kids add a few splashes of milk, for grown-ups Amaretto or any liqueur of your choice. I have also used Limoncello (not frozen though).
  4. Roll into the size of walnuts with your hands.
  5. Place on greased trays and bake for 40-45 minutes at 150C/Gas Mark 2 until crispy, well-risen, hollow and lightly browned.
  6. Eat and enjoy, again and again and again and again…

Handy Hint

This is my tried-and-tested crowd pleaser - my gran passed this on to me and I think she got it from the old Unigate Dairy recipe book in the 50s. I have adapted it to suit grown-ups with the addition of Amaretto, which makes the biscuits into a delicious crunch of alcohol-soaked sweetness, perfect served with coffee at the end of dinner. The versatility means that you can cook lots and store - they are truly superb and incredibly more-ish!
It's better to make them as small balls of crunchiness rather than large shapes using a cutter.

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Cake/Dessert

  • Snack

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Your comments

  • Dozymare 31/01/10 21:19

    easy peasy lemon squeezy!