Double Ginger Biscuits

Do you remember a few weeks ago I when made these cookies? They just weren't right so I tried another recipe I downloaded from here.


Now I can never follow a recipe without doing a bit of tweaking and this recipe was no exception. I replaced the self raising flour with plain flour and 1/2 teaspoon of baking powder sifted together. I also added an extra 1/2 teaspoon of ground ginger. I used crystallized ginger instead of stem ginger but almost doubled the quantity as I decorated each cookie with a piece of ginger.

So how did they turn out? Well they're absolutely delicious, especially when they're still a little bit warm from the oven.

I've already munched my way though the first batch and made a second batch when I came home from work last week as they take very little time to whip up. I'm so happy I've finally found my perfect ginger biscuit.

I'll be back on Wednesday with my last mini shopshoot from Paris, so until then,



  1. I am going to make these cookies, but mostly I want to tell you how lovely your photos are. Top notch, really. I aspire to make mine that good someday (soon).

  2. Thanks for the kind words. Do try the cookies and let me know how they turned out.


  3. I love your photos they are simply stunning. I was wondering what you call the scissors that you used in these photos? I have been after some and can only come up with Bonsi ones.


  4. Hi Maraka,

    I bought the scissors from the Donna Hay General Store about 3 weeks ago. They just called them Chinese Scissors and there isn't any obvious branding on them. Perhaps you could try calling the store and see if they can give you any more info on them. Sorry I can't be more help.



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