Autumn Comfort Gingernuts by Jan Berry

Jan Berry, a gifted floral sugarcraft expert,  started life as a chef, working in top kitchens in the north of England.  Jan’s love of gardening led her to her sugarcraft career.  Over the next few months, you will be able to see beautiful pictures of the fruit and vegetables Jan grows herself and sample her own delicious recipes.  

Autumn Comfort Gingernuts

Whether you love to dunk or not, these gingernuts are a heartwarming treat for those brisk autumn days.


8oz Margarine

2 large tablespoon Golden Syrup

1 ½ lb Self Raising Flour

8oz  light Muscovado Sugar

8oz Demerara Sugar

2 Teaspoon Bicarbonate of Soda

2 – 2 ½ Tablespoon Ground Ginger

2 Beaten eggs


Gas Mark 3, 160° C

Grease and line trays with baking parchment

1- Melt the Margarine and Syrup together over a gentle heat

2- Mix all the dry ingredients in a very large bowl, then add the melted marg and syrup and then add the eggs

3- Mix everything together and roll into balls the size of a walnut

4- place onto the trays leaving room for them to spread slightly

5- Bake 15-20 minutes or until golden

Makes around 40 biscuits

These freeze really well, also try reducing some of the ground ginger and add some chopped stem ginger

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