Delia Smith Ginger Nut Biscuits Recipe

These classic ginger nut biscuits are wonderfully crisp with a warm, spicy kick that lingers on the palate. They have a satisfying snap on the outside with a slightly chewy centre when freshly baked. This is a straightforward recipe, perfect for beginners, and ideal for filling your biscuit tin. From start to finish, you can have a batch ready in under 30 minutes.

Ingredients

For the biscuits

• 100g unsalted butter
• 100g light brown sugar
• 100g golden syrup
• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tbsp milk

How to Make Delia Smith Ginger Nut Biscuits Recipe

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line two baking trays with baking parchment to prevent sticking.
• Melt the base ingredients: In a saucepan over gentle heat, melt the butter, sugar, and golden syrup together, stirring until smooth and fully combined. Remove from the heat and allow to cool slightly.
• Mix the dry ingredients: In a large bowl, sift together the flour, bicarbonate of soda, ground ginger, and cinnamon.
• Combine the mixture: Pour the melted mixture into the dry ingredients and add the milk. Stir well until a soft dough forms.
• Shape the biscuits: Roll small portions of dough into walnut-sized balls and place them onto the prepared trays, leaving space between each one as they will spread.
• Bake the biscuits: Bake for 12 to 15 minutes until golden brown and slightly cracked on top.
• Cool the biscuits: Leave the biscuits on the tray for a few minutes to firm up, then transfer to a wire rack to cool completely.

Tips

How do I get a crisp texture?

Bake the biscuits until they are a deep golden colour. They will firm up further as they cool, giving that classic snap.

Can I make them chewier?

Reduce the baking time slightly and remove them when they are still a little soft in the centre.

Why did my biscuits spread too much?

This can happen if the butter mixture is too hot when combined. Let it cool slightly before mixing the dough.

How strong is the ginger flavour?

The spice level is warm and balanced, but you can increase the ginger for a stronger, more traditional flavour.

Serving Suggestions

• Serve with a cup of tea or coffee
• Enjoy alongside a scoop of vanilla ice cream
• Crush and sprinkle over desserts for added crunch
• Pack into lunchboxes as a sweet treat

Storage

At room temperature

Store in an airtight tin for up to 1 week to keep them crisp.

In the refrigerator

Refrigeration is not necessary, but they can be stored for up to 2 weeks if preferred.

Freezing

Freeze the baked biscuits for up to 3 months. Allow them to thaw at room temperature before serving.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 18g
• Protein: 1.5g
• Fat: 5g
• Saturated Fat: 3g
• Sodium: 90mg

These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Ginger Nut Biscuits Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp and spicy ginger nut biscuits with a classic snap and warm flavour. Quick and easy to make, perfect for tea time.

Ingredients

• 100g unsalted butter

• 100g light brown sugar

• 100g golden syrup

• 225g self-raising flour

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tbsp milk

Directions

• Preheat oven to 190°C (170°C Fan) and line baking trays with parchment.
• Melt butter, sugar and golden syrup in a saucepan over low heat.
• Sift flour, bicarbonate of soda, ginger and cinnamon into a bowl.
• Combine melted mixture with dry ingredients and add milk to form dough.
• Roll into small balls and place on trays.
• Bake for 12–15 minutes until golden and cracked.
• Cool on trays briefly before transferring to a wire rack.

Notes

• Bake longer for extra crunch.
• Store in an airtight tin to maintain crispness.
• Dough can be chilled before baking if needed.