Ginger Honey Cookies – Regular & Thermomix methods


I love these Ginger Honey Cookies / Biscuits on cold, rainy days with a warm cup of tea or as I find myself today in the stinking heat with the air con on! Point is they are yummy and good for lunch boxes or afternoon tea or anytime really.   They are quick to make but you do it in 2 stages – it only takes about 15 mins (less in the Thermomix) to make the dough but then you let it sit for an hour and then they only take 10 mins to finish after that.

(Side note: I have made them before without the chilling in the fridge and they have worked out fine too so depends on how much time you have).

Even better…these are refined sugar free using Rice Malt Syrup and honey to sweeten them but if you aren’t fussed on the sugar front just use sugar instead of the RM Syrup the same amount.

Miss 7 made them today so we added a sprinkling of Cinnamon Sugar on top as she was in charge! She liked the rolling and flattening and then made some into donut shapes just because!

The traditional method is up first followed by the Thermomix one (we like to cover all bases here!!)

Ginger Honey Cookies - Regular Method


  • 60g butter
  • ½ C Rice Malt Syrup (or sugar if you prefer)
  • ¼ C honey
  • 1 ¾ C Plain Flour (I used a GF one)
  • 1 tsp bicarb soda
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 3 tsp milk


  1. Melt butter in a saucepan over a medium heat. Increase the heat a bit and add rice malt syrup and honey. Stir and bring to the boil. Remove from the heat and allow to cool (about 10 mins).
  2. Sift flour, ginger, cinnamon, cloves and bicarb together into the butter mixture. Add milk and stir until well combined. Cover and set aside for about an hour or until dough is firm.
  3. Preheat oven to 180 degrees. Line 2 baking trays with baking paper. Scoop out a table spoon size amount of mixture at a time. Roll into a ball and place on baking trays 4 cms apart flatten slightly. Place in oven and bake for 5 – 7 mins or until golden brown.
  4. Cool on try for 5 mins then transfer to a wire cooling rack.


Ginger Honey Cookies – Thermomix method

60 g butter, roughly chopped

150 g Rice Malt Syrup (or sugar if you prefer)

75 g honey

210 g Plain Flour (I used a GF one)

1 tsp Bicarb Soda

2 tsp ground ginger

2 tsp cinnamon

1 tsp ground cloves

45g milk

What you do:

Slightly melt the butter 40 seconds / 60 degrees / Speed 4

Add the Rice Malt Syrup & honey and combine 20 seconds / Speed 3

Add the flour, ginger, cinnamon, cloves, bicarb soda and milk and combine 20 seconds / Reverse / Speed 5

Turn out into a bowl, cover and then set aside in the fridge or until the dough is firm

Preheat the oven to 180 C. Line 2 baking trays with baking paper

Scoop out a table spoon sized amount of the mixture and roll into a ball, put on baking tray and flatten slightly. Repeat & repeat…

Bake in the oven for 5 – 7 minutes or until golden brown

Cool on the tray for 5 minutes and then transfer onto a cooling rack.


What’s your favourite biscuit / cookie?  What do you call them bickies or cookies?


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