This recipe makes the perfect Ginger biscuit (also known as a Gingernut), great for dunking or munching with a cup of tea or coffee. Plus they can last for a week if stored in a cake tin...that's if you don't eat them all before then! We suggest letting them cool completely before serving to get the familiar Gingernut crunch.
Method
-
Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
-
Place the flour, bicarbonate of soda and ginger in a mixing bowl and add the butter, cut into cubes. Rub the butter into the flour until it makes a crumbly mixture.
-
225g Allinson Self-Raising White Flour
-
1 tsp Bicarbonate of Soda
-
2 tsp Ground Ginger
-
125g Unsalted Butter
-
Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.
-
100g Billington's Unrefined Light Muscovado Sugar
-
100g Golden Syrup
-
Roll into about 30 small balls and place well apart on the baking trays.
-
Bake for 10-12 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before eating.
Let's Bake
The easiest way to follow a recipe
Reviews
-
12 August 2020
5 star rating
welll it was such an amazing cookies i recommend Delia's ginger biscuits recipe
-
13 July 2020
5 star rating
Not too sure what those complaints are about. I made them up not too loose. I used Black treacle as I was out of golden syrup, due to COVID-19,
They are easy to make and easy to eat.
Lovely many thanks, brought back memories of my sons who teethed on gingernuts, that was 45 years ago.
-
24 June 2020
1 star rating
they were very hard. It was hard to eat and they were very sweet too. would not bake these if you are not into overly sweet things
-
21 June 2020
5 star rating
These are one of the best biscuits ever! I adored them!
-
10 June 2020
5 star rating
Basic recipe is great however I add 50% extra ginger as I like them hot. I then slightly flatten them Into discs with my fingers before baking.
As “biscuit” means double bake in French, I take them out after 12 mins and let them cool and then re bake for a further 3 mins. Lovely and crisp and stay that way in an airtight container for a weak.
-
10 June 2020
5 star rating
Great to
Make with kids 🌈
-
28 March 2020
2 star rating
These are jolly nice and very tasty. The mixture is too wet to make hard biscuits. At best these are ginger cookies with a chewy centre. I recommend Delia's Crystallised Ginger Oat Biscuits recipe.
-
26 January 2019
5 star rating
These tasted great and the first batch looked like they came out of a packet. I live in the States and can’t easily get Golden Syrup. I used 80% Light Cane Syrup and 20% Molasses and they came out just right.
-
06 March 2018
5 star rating
Baked these last weekend and they were delicious. Turned out perfectly. Also thank you David Attwood for your tip on using ginger syrup. I also love a hot gingery taste and this certainly did the trick!
-
26 November 2017
5 star rating
These are so easy to make and taste delicious.
I like a very hot gingery taste, so substituted 30g of the golden syrup with Ginger Syrup(I use Opies).
These have a great fiery kick.
Leave Your Thoughts