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Ginger thins with lemon icing recipe

Ginger thins with lemon icing recipe

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  • Makes 18
  • 13 mins to prepare and 7 mins to cook, 10 mins to cool
  • 68 calories / serving
  • Freezable


For the thins

  • 100g plain flour
  • 1tsp ground ginger
  • ¼tsp ground cinnamon
  • ¼tsp mixed spice
  • ¼tsp baking powder
  • 40g light muscovado sugar
  • 65g unsalted butter, at room temperature, cut into cubes

For the icing

  • 50g icing sugar, sifted
  • 2tsp lemon juice

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    2g 9%
  • Sugars

    6g 6%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 10g Protein 0.6g Fibre 0.3g


  1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Place the flour, spices, baking powder and muscovado sugar in a mixing bowl.
  2. Add the butter, rubbing it into the flour with your fingertips then gradually knead the mixture into a soft dough.
  3. Roll out the mixture thinly between two sheets of nonstick baking paper, peel off one sheet then cut out with a biscuit cutter. Place on baking tray lined with nonstick baking paper. Oven cook for 5-7 minutes until just golden then cool on a wire rack.
  4. To make the icing, mix the icing sugar and lemon juice until smooth then spread over the biscuits and allow to set. Store in an airtight container for up to a week.


This gift bag is easy to make. Cut a square of cellophane, put the biscuits in the middle then gather up the corners and tie with a ribbon. 

See more Christmas baking ideas

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