Store biscuits and cakes separately: biscuits stored in the same container as sponge cakes will turn soggy. Homemade biscuits will usually keep for up to two weeks. Unbaked dough can be frozen for up to one month, or chilled for three days.

When baking ginger biscuits, sift ground ginger and spices into the flour to ensure it is evenly mixed into the dough. If the mixture is too dry, a few splashes of milk or ginger cordial will soften it. Crystallised ginger can also be folded into the dough if desired.

More ginger biscuit recipes

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More ginger biscuit recipes

Lemon cheesecake

Ginger cut-out biscuits

Easy ginger biscuits

The best ginger biscuits

Rhubarb and ginger cheesecake

Dark mango and ginger rocky road

Christmas pudding tiffin

Ginger oat crunch biscuits

Raspberry and white chocolate ice cream sandwiches

Quick pineapple cheesecake

White chocolate cheesecake

Ginger snaps

Gooseberry and elderflower fool

Chocolate and ginger oat biscuits

Easiest-ever banoffee pie

Baked cheesecake with blackberries, blueberries and figs

Baked lime cheesecake

Lemon and poppyseed cheesecake

Berry cheesecake in a glass

Storage

Preparation

Also made with ginger

Gingerbread

Ginger beer

Other biscuits

Amaretti

Biscotti

Brandy snaps

Chocolate biscuit

Cookies

Crackers

Digestive biscuit

Macaron

Oatcakes

Ratafia biscuits

Shortbread

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