Anne Morgan This Delia Smith Ginger Biscuits Recipe is a crunchy and fiery recipe, which is made with sweet golden syrup and warming ground ginger. It’s a quick and easy bake, ready in about 20 minutes.
Jump to RecipeDelia Smith Ginger Biscuits Recipe Ingredients
- 110g (4oz) margarine, plus extra for greasing (or butter for a richer taste)
- 110g (4oz) caster sugar
- 110g (4oz) golden syrup
- 225g (8oz) self-raising flour, plus extra for dusting
- 2 tsp ground ginger
How To Make Delia Smith Ginger Biscuits Recipe
- Prep the oven and tray: Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Lightly grease a large baking tray (or two) with a little margarine or butter to prevent sticking.
- Melt the wet ingredients: In a saucepan over medium heat, gently melt the margarine, caster sugar, and golden syrup together. Stir occasionally until the sugar has dissolved and the mixture is smooth and liquid. Do not let it boil vigorously; just melt it. Remove the pan from the heat and let it cool slightly for a few minutes.
- Make the dough: Sift the self-raising flour and ground ginger directly into the saucepan with the melted mixture (or transfer everything to a bowl if your pan is small). Stir well until it forms a soft, pliable dough.
- Shape the biscuits: Once the dough is cool enough to handle without burning your fingers, dust your hands with a little flour. Roll the dough into small balls, roughly the size of a 50p piece or a walnut.
- Tray up: Place the balls onto the greased baking tray. Important: Leave plenty of room (at least 2 inches) between each ball because these biscuits spread significantly as they bake.
- Mark and bake: Using a fork dipped in flour, gently press down on the top of each ball to flatten it slightly and leave a pattern. Bake in the center of the oven for about 10-12 minutes. They are done when they have spread out, are golden-brown, and have that signature cracked surface (“gingernut” look).
- Cool: Remove from the oven. They will be soft when hot. Leave them on the tray for 5 minutes to firm up, then transfer them to a wire rack to cool completely and become crisp.
Recipe Tips
- Golden Syrup Trick: Weighing sticky syrup is messy. Dip your spoon in hot water or grease it lightly with oil before scooping the syrup; it will slide right off.
- Ginger Strength: For a mild ginger flavor, stick to 2 teaspoons. If you love a fiery “snap,” increase the ground ginger to 3 or 4 teaspoons.
- Don’t Overbake: These biscuits can go from golden to burnt very quickly due to the high sugar content. Keep an eye on them after the 8-minute mark.
- The “Spread”: If your first batch spreads too much and joins together, chill the dough balls in the fridge for 10 minutes before baking the second batch.
What To Serve With Delia Smith Ginger Biscuits
These sturdy biscuits are made for dunking.
- Hot Tea: A strong mug of tea is the classic partner.
- Vanilla Ice Cream: Crumble them over ice cream for a quick dessert topping.
- Lemon Posset: Serve alongside creamy citrus desserts for crunch.
- Cheese: Surprisingly good with a mild Cheddar or Wensleydale.
How To Store Delia Smith Ginger Biscuits Recipe
- Room Temperature: Store the completely cooled biscuits in an airtight tin or jar. They will stay crunchy for up to 1 week. If they soften, it means moisture got in.
- Freeze: You can freeze the raw dough balls. Freeze them on a tray until solid, then bag them. Bake from frozen, adding an extra 2-3 minutes to the cooking time.
Delia Smith Ginger Biscuits Recipe Nutrition Facts
- Calories: 85
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0g
- Sugar: 8g
- Protein: 1g
Nutrition information is estimated per biscuit based on 30 biscuits.
FAQs
Can I make these vegan?
Yes, as the recipe suggests, simply use a plant-based margarine (block type works best) instead of dairy margarine or butter. Golden syrup is naturally vegan.
Why are my biscuits chewy instead of crunchy?
Chewiness can happen if they are underbaked or if they have absorbed moisture from the air during storage. Ensure they are golden brown before removing from the oven, and store in a tight tin.
Can I use plain flour?
If you use plain flour, the biscuits won’t spread or crack as nicely. You must add 1 teaspoon of baking powder and ½ teaspoon of bicarbonate of soda to mimic self-raising flour.
Try More Recipes:
- Delia Smith Fruit Cake Recipe
- Delia Smith Dundee Cake Recipe
- Delia Smith Creole Christmas Cake Recipe
Delia Smith Ginger Biscuits Recipe
Course: BreakfastCuisine: BritishDifficulty: EasyServings
30
servingsPrep time
10
minutesCooking time
10
minutesCalories
85
kcalA quick, melt-and-mix recipe producing classic, crunchy ginger biscuits with a distinctive cracked top, perfect for dunking in tea.
Ingredients
110g (4oz) margarine
110g (4oz) caster sugar
110g (4oz) golden syrup
225g (8oz) self-raising flour
2 tsp ground ginger
Directions
- Preheat oven to 190°C (170°C Fan). Grease trays.
- Melt margarine, sugar, and syrup in a pan. Cool slightly.
- Stir in flour and ginger to form a dough.
- Roll dough into walnut-sized balls.
- Place on trays, spaced well apart. Flatten with a fork.
- Bake for 10-12 minutes until golden brown.
- Cool on tray for 5 mins, then move to a wire rack.
Notes
- Texture: These are designed to be hard, crunchy “snap” biscuits, not soft cookies.
- Pan Size: Use a large enough saucepan so you can mix the flour in directly, saving on washing up.
- Safety: The melted sugar mixture is extremely hot; let it cool before touching the dough.
