Ready Time:  -  

Preparation Time:  -  

Cooking Time:  -  

Serves: 20-30

Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.

"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.




  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Use the Scraper beater in your Bakery Boss and slowly turn it up to CREAMING to beat the butter and sugar until it is pale and creamy.
  3. Change to the Flat Beater and then add in the golden syrup and egg yolk. Beat until combined.
  4. Once combined, reduce speed to FOLDING and add in the sifted flour, spices, ginger and bicarbonate of soda. Fold slowly until combined.
  5. Turn biscuit dough onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  6. Roll dough out to about 2 cm thickness and cut shapes out. Place each biscuit on to the baking paper lined tray, leave about 3cm in between biscuits as they grow!
  7. Bake in oven for about 10-12 mins or until dark golden on edges. Cool on a wire rack.

The photograph and recipe was contributed to Food Thinkers by Phoodie.