Anne Morgan This Delia Smith Ginger Nut Biscuits Recipe is a fiery and snappy recipe, which features crunchy granulated sugar and golden syrup. It’s the ultimate dunking biscuit, ready in about 30 minutes.
Delia Smith Ginger Nut Biscuits Recipe Ingredients
- 250g (9 oz) self-raising flour
- 200g (7 oz) granulated sugar (plus extra for dusting)
- 100g (4 oz) butter (salted or unsalted)
- 2-3 teaspoons ground ginger (depending on how spicy you like them)
- 1 teaspoon bicarbonate of soda
- 2 tablespoons golden syrup
- 1 small egg, beaten
How To Make Delia Smith Ginger Nut Biscuits Recipe
- Prep the oven: Preheat the oven to 180°C (350°F / Gas Mark 4). Lightly grease two large baking trays or line them with baking parchment.
- Dry ingredients: Sift the self-raising flour, ground ginger, and bicarbonate of soda into a large mixing bowl. Stir in the granulated sugar. Tip: Using granulated sugar rather than caster sugar is crucial here; the larger crystals provide the signature crunch and “snap” of a ginger nut.
- Melt the wet ingredients: Place the butter and the golden syrup in a small saucepan. Heat gently over a low heat until the butter has melted and the mixture is liquid. Do not let it boil. Allow it to cool slightly.
- Combine: Pour the melted butter and syrup mixture into the dry ingredients. Add the beaten egg. Mix everything together with a wooden spoon until it forms a stiff dough.
- Shape the biscuits: Dust your hands with a little flour. Take small pieces of the dough and roll them into balls roughly the size of a walnut.
- Bake: Place the balls onto the prepared baking trays, leaving plenty of room between them (at least 2 inches) as they will spread significantly. Flatten each ball slightly with the back of a spoon or a fork.
- The Crackle: Bake in the center of the oven for 12–15 minutes. They are done when they are a deep golden brown and have developed the characteristic cracked surface.
- Cool: Remove from the oven. They will be soft when they first come out. Leave them on the baking tray for 5-10 minutes to harden up, then transfer to a wire rack to cool completely and become crisp.
Recipe Tips
- The “Snap”: The combination of golden syrup and granulated sugar, along with the melting method, creates a high sugar-to-fat ratio that results in a hard, snappy biscuit. If you use caster sugar, they will be softer.
- Spacing: These biscuits spread out flat. If you crowd the tray, you will end up with one giant square ginger cookie. Bake in batches if necessary.
- Spice Level: 2 teaspoons of ginger gives a gentle warmth. 3 teaspoons gives that traditional “throat-warming” kick. You can also add a pinch of cayenne pepper if you want a truly fiery biscuit.
- Consistency: If the dough feels too sticky to roll, chill it in the fridge for 15 minutes to firm up the butter.
What To Serve With Delia Smith Ginger Nut Biscuits
These are robust biscuits designed to withstand hot liquid.
- Tea: A strong cup of English Breakfast tea is the mandatory pairing.
- Cheesecake Base: These make a superior base for a lemon or lime cheesecake compared to digestives.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cooled biscuits.
- Coffee: The spice stands up well to dark roast coffee.
How To Store Delia Smith Ginger Nut Biscuits Recipe
- Room Temperature: Store in an airtight biscuit tin. They are famous for their long shelf life and will stay crunchy for up to 2 weeks.
- Reviving Crunch: If they do go soft (usually due to humidity), pop them back in a hot oven for 3 minutes and let them cool; they will crisp right back up.
- Freeze: You can freeze the raw dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
Delia Smith Ginger Nut Biscuits Recipe Nutrition Facts
- Calories: 95
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0.5g
- Sugar: 9g
- Protein: 1g
Nutrition information is estimated per biscuit based on 24 biscuits.
FAQs
Why didn’t my biscuits crack?
The u0022crackleu0022 top comes from the raising agents (bicarb and self-raising flour) expanding the dough before the top sets. If the oven is too cool, they will spread slowly without cracking. Ensure your oven is fully preheated.
Can I use fresh ginger?
It is not recommended for this specific u0022biscuitu0022 texture. Fresh ginger contains moisture, which will make the biscuit chewy or cakey rather than hard and snappy.
Can I use treacle instead of golden syrup?
Yes, substituting half the golden syrup for black treacle will give you a darker, richer flavor closer to a gingerbread man, but the texture will remain similar.
Try More Recipes:
- Delia Smith Ginger Biscuits Recipe
- Delia Smith Ginger Cookies Recipe
- Delia Smith Chocolate Torte Recipe
Delia Smith Ginger Nut Biscuits Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy24
servings15
minutes15
minutes95
kcalA traditional British recipe for hard, crunchy, and spicy ginger biscuits that are famous for their “cracked” tops and ability to be dunked in hot tea without breaking.
Ingredients
250g Self-Raising Flour
200g Granulated Sugar
100g Butter
2 tbsp Golden Syrup
3 tsp Ground Ginger
1 tsp Bicarbonate of Soda
1 Egg, beaten
Directions
- Preheat oven to 180°C (350°F). Grease trays.
- Sift flour, ginger, and bicarb. Stir in granulated sugar.
- Melt butter and syrup gently; cool slightly.
- Pour wet mix and egg into dry ingredients. Mix to a dough.
- Roll into walnut-sized balls.
- Place on trays spaced apart; flatten slightly.
- Bake 12-15 minutes until golden and cracked.
- Cool on tray to harden.
Notes
- Granulated Sugar: This is the non-negotiable ingredient for the texture.
- Bicarb: Do not mistake baking powder for bicarbonate of soda; the soda is needed to react with the golden syrup for the spread and color.
