Alex Bass - Head of Copy

Alex’s Heirloom
Ginger Biscuits

A 50-year-old handwritten recipe, passed from autistic pupil to schoolteacher (my Mum), to amateur baker and husband (my Dad) and down to son (me). Memories. I can still smell the warming, sweet-spiced aroma of buttery ginger wafting from Mum’s chaotic kitchen at ‘Pine Trees’. The creak of oven door. The clatter of cooling tray on melamine. The agonising wait for the day’s yield to cool and sink back down. One or two always found their way into my Liverpool FC lunchbox for a delightful sugar rush. Ta, Mum.


12 oz self-raising flour
8 oz sugar
4 oz margarine
2 tablespoons golden syrup
1 egg
1.5 teaspoons ground ginger
1 teaspoon bicarbonate of soda


This is the recipe, word-for-word.

  • Put flour, sugar, bicarbonate and ginger together.
  • Melt syrup and marg together and beat the egg, mix these into the flour etc.
  • Roll into balls size of walnuts and bake in the oven no. 4.
  • (you may need to add a touch more flour before you roll into balls, just to get the dough to the right consistency)