Ginger & Bran Biscuits - A Recipe

how to make ginger and all-bran biscuits

Ginger & Bran Biscuits are one of my favourite biscuits. They've actually become a firm family favourite (my mum and my sister also make them) after we copied it down from the back of an All-bran box when I was a child. 

I've adapted the recipe from the original over the years – but not by much. I’ve added more ginger and cook them for slightly less at a reduced temperature as I found them to be too hard previously. Now they are chewy and deliciously moreish.

Makes 32



  • 4oz butter
  • 2 tbsp golden syrup
  • 12oz self raising flour
  • 8oz brown sugar
  • 3 tsp ginger
  • 1tsp bicarbonate of soda
  • 3oz all bran
  • 1 large egg, beaten
  • 1/2 tsp salt


You will need two greased baking trays, a saucepan to melt the butter and syrup plus a mixing bowl and spoon.


  1. Pre-heat the oven to 150 degrees fan.
  2. Melt the butter and syrup together in the saucepan.
  3. Put all the dry ingredients into a separate bowl and mix.
  4. Make a well in the dry ingredients and pour in the butter and syrup mixture.
  5. Mix and add the beaten egg.
  6. Mix again until you have a ball of cookie dough. You may need to press it together a bit.
  7. Cut into four quarters then roll each quarter into a ball and divide into eight.
  8. Roll into small balls and place slightly apart onto greased baking tins.
  9. Bake for about 15 minutes. 
  10. They’ll come out the oven slightly browned and soft but will harden as they cool.
ginger & bran biscuits. Family favourites. Cookies. Bake sales.