celebrating 130 years 1884-2014

Ginger Crinkle Biscuits

By Chelsea Sugar
Ginger Crinkle Biscuits
30 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 10 mins
  • Serves

    2/3 cup oil
    1 cup Chelsea White Sugar
    1 egg
    1/4 cup Chelsea Treacle
    2 cups flour
    2 tsp baking soda
    2 tsp ground cinnamon
    1 tsp ground ginger
    1/4 cup Chelsea White Sugar to roll biscuits in


    Preheat oven to 180°C. Beat oil, sugar, egg and treacle together. Stir in flour, baking soda and spices, mix well. Drop teaspoonfuls into the extra sugar and form balls. Place on baking paper lined baking tray 5cm apart.
    Bake for 10-15 minutes, then carefully remove to cool on a wire rack and store in an airtight container. These cookies flatten and crinkle all by themselves.

    Note: Biscuits shown in the background with sultana biscuits in foreground.

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Average Rating
(4 reviews)

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These are excellent when made with gluten free flour, they spread more and somewhat like a brandy snap texture.

These biscuits taste so delicious and turned out fantastic. Definitely a new family favourite.

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This might have been nicer with more ginger.. Or crystallized ginger. As it is it's very bland..and too sweet.

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Very strangely my kitchen smelt like I had been deep frying when the biscuits came out of the oven. They are ok but probably not something i would make again.

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