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Ginger Nut Biscuits
Ginger Nut Biscuits
Ginger Nut Biscuits
Ginger Nut Biscuits

Ginger Nut Biscuits

There’s something about ginger nuts. Nowhere near as glamorous as a chocolate biscuit, lacking the festive credentials of shortbread or the kid-appeal of Zoo biscuits, the ginger nut has nevertheless held its own in the biscuit barrel for more than 100 years, sneaking into the shopping basket even when times are tough and choccy biccies beyond the budget. It’s plain enough to be an everyday, morning cup of tea dunking biscuit, perhaps that’s its secret, and its humble unassuming demeanour conceals a spicy punch to the palate.

This is based on Delia Smith’s recipe for Ginger Nuts. With a couple of tweaks I’ve added after making them regularly over the years. It’s close to the classic packet ginger nut, same crackle creviced top, good crunchy bite, dunks well and taste every bit as gingery. The best thing is that being home-made they don’t have any hidden ‘bad’ ingredients – no e-numbers or questionable fats And they are far more substantial and satisfying than a packet biscuit, so you don’t end up scoffing half the packet in one sitting.

If you don’t have a hungry flock of starlings to feed and are restrained in your ginger nut consumption feel free to halve the quantities.

The Recipe

220g / 8oz plain flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda (baking soda)
2 rounded teaspoons ground ginger
½ teaspoon mixed spice
80g / 3oz brown or white sugar
100g / 4oz butter
4 tablespoons golden syrup OR 3 tablespoons honey
Oven 190C / 375F

2 greased baking trays

Makes about 32 biscuits

Sift together all the dry ingredients (flour, baking powder, bicarb, ginger, sugar).

Rub in the butter (doesn’t matter if it is soft or hard really, we’re not talking pastry here!)

Mix in the golden syrup or honey and keep mixing (this takes a bit of kneading usually) until it comes together in a sticky dough.

Form the dough into small balls (the usual walnut size is about right – around 32 in all from this quantity).

Place the balls well spaced on a greased baking tray. Flatten slightly with a wooden spoon.

Bake for 10-15 minutes until they are a dark gold and firm at the edges. They will firm up more as they cool.

Leave to cool on tray for about 10 minutes then move to a wire rack to finish cooling.

Don’t eat them all at once, as they keep nicely in an airtight tin!