These classic ginger biscuits are crisp at the edges with a slightly chewy centre and a warm, comforting spice. Inspired by traditional British baking, they are simple to make and perfect with a cup of tea. The flavour is rich with ginger and a hint of golden syrup sweetness. This is an easy recipe that takes around 30 minutes from start to finish.
Ingredients
For the biscuits
- 110g unsalted butter
- 100g caster sugar
- 2 tbsp golden syrup
- 175g self-raising flour
- 1 tsp ground ginger
- ½ tsp bicarbonate of soda
How to Make Delia Smith Ginger Biscuits Recipe
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a baking tray with baking parchment to prevent sticking.
- Mix the base: In a saucepan, gently melt the butter, sugar, and golden syrup over low heat until smooth and combined. Remove from the heat.
- Combine dry ingredients: In a bowl, sift together the self-raising flour, ground ginger, and bicarbonate of soda.
- Make the dough: Pour the melted mixture into the dry ingredients and mix until a soft dough forms.
- Shape the biscuits: Roll small portions of dough into balls and place them on the tray, leaving space for spreading. Flatten slightly with the back of a spoon.
- Bake: Bake for 10 to 12 minutes until lightly golden. They will firm up as they cool.
- Cool: Leave the biscuits on the tray for a few minutes before transferring to a wire rack to cool completely.
Tips
Why are my biscuits too hard?
They may have been overbaked. Remove them when just golden as they continue to firm up while cooling.
How do I get a chewy centre?
Keep baking time on the shorter side and avoid overmixing the dough.
Can I make them more gingery?
Yes, simply increase the ground ginger slightly or add a pinch of stem ginger for extra flavour.
Why did my biscuits spread too much?
The mixture may have been too warm. Let the dough cool slightly before shaping.
Serving Suggestions
- Serve with a hot cup of tea or coffee
- Pair with vanilla ice cream for a simple dessert
- Enjoy as an afternoon snack
- Wrap as a homemade gift
Storage
Room temperature
Store in an airtight container for up to 5 days to keep them crisp.
Refrigerator
Not necessary, but they can be chilled for up to 1 week if preferred.
Freezing
Freeze baked biscuits for up to 3 months. Defrost at room temperature before serving.
Nutrition
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 1.5g
- Fat: 6g
- Saturated Fat: 3.5g
- Sodium: 60mg
These values are approximate and may vary depending on ingredients used.
FAQs
Can I make ginger biscuits without golden syrup?
Yes, you can substitute with honey or maple syrup, although the flavour will be slightly different.
Can I freeze the dough?
Yes, shape into balls and freeze. Bake directly from frozen, adding a couple of extra minutes.
Why are my biscuits soft instead of crisp?
They may need a minute or two longer in the oven. Leave them to cool completely to firm up.
Can I add chocolate chips?
Yes, adding a handful of chocolate chips works well with the ginger flavour.
Delia Smith Ginger Biscuits Recipe
Course: SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCrisp and lightly chewy ginger biscuits with warm spice and golden syrup sweetness. A quick and easy classic British bake.
Ingredients
110g unsalted butter
100g caster sugar
2 tbsp golden syrup
175g self-raising flour
1 tsp ground ginger
½ tsp bicarbonate of soda
Directions
- Preheat oven to 180°C (160°C Fan) and line a baking tray.
- Melt butter, sugar and golden syrup gently until smooth.
- Mix flour, ginger and bicarbonate of soda in a bowl.
- Combine wet and dry ingredients to form a soft dough.
- Shape into balls, place on tray and flatten slightly.
- Bake for 10–12 minutes until golden.
- Cool on tray briefly, then transfer to a wire rack.
Notes
- Do not overbake to keep a slight chew.
- Space biscuits well as they spread.
- Store in an airtight tin to maintain freshness.
