100g self-raising flour

1 level tsp bicarbonate of soda

2 tsp ground ginger

40g caster sugar

50g unsalted butter, melted

2 tbsp golden syrup

112g chocolate spread

8 marshmallows, to decorate

16 chocolate chips, to decorate

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1.Preheat the oven to 190°C. Line 2 large baking trays with non-stick baking paper. Sieve the flour, bicarbonate of soda and ginger into a large mixing bowl, then stir in the sugar.

2. Make a well in the centre of the dry ingredients and pour in the melted butter and the syrup. Stir until the mixture comes together to create a soft dough.

3. Divide the dough in half and cut each piece in 8. Roll each portion into a ball and place well apart on the baking trays, then flatten slightly.

4.Bake for 12-14 minutes until golden and cracked on top. Leave to firm up on the trays for 10 minutes, then transfer to a wire rack to cool completely.

5. Once completely cool, divide the chocolate spread evenly between 8 biscuits, then sandwich another biscuit on top. Decorate with marshmallows to make teeth and eyes, finish the eyes off with a chocolate chip. Serve and enjoy!

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