Ginger flower cookies

These cute ginger flower cookies create a perfect Christmas or Christening gift. They also come out for high tea or afternoon tea!

  • 1 hr preparation
  • 10 mins cooking
  • Makes 90 Item
  • Print


  • 1 cup (160g) icing sugar, sifted
  • 20 gram butter, melted
  • 2 tablespoon boiling water
Ginger flower cookies
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (175g) golden syrup
  • 90 gram butter
  • 2 teaspoon bicarbonate of soda
  • 3 1/3 cup (500g) plain flour
  • 1 tablespoon ground ginger
  • 2 eggs, lightly beaten
  • silver balls, to decorate


Ginger flower cookies
  • 1
    Place sugar, golden syrup and butter in a small pan on low heat, stirring until melted. Remove, cool for 2 minutes, stir in bicarbonate of soda.
  • 2
    Sift flour, ginger and a pinch of salt into a large bowl. Make a well in centre, stir in butter mixture and eggs to form a soft dough. Divide dough in half, pat each into a thick round and wrap in plastic wrap. Chill for 1 hour.
  • 3
    Preheat oven to 200°C. Line baking trays with baking paper. Divide dough into four and roll each piece out to 3mm thick. Cut out shapes using a 5cm flower cutter. Re-roll trimmings to make more flowers. Arrange biscuits on prepared trays and bake for 6 minutes. Leave on trays until cool enough to handle. Transfer to wire racks to cool completely.
  • 4
    Place icing sugar in a bowl, make a well in centre and stir in combined butter and water until smooth. Spread lightly on each biscuit and decorate with silver balls.