Ginger biscuits, in my opinion, are massively underrated. Overshadowed constantly by the chocolate biscuit, and their more popular cousins the gingerbread men, the gingernut is sadly not the nation’s favourite cookie. I find that shop-bought ginger biscuits tend to be more sweet than gingery, not doing the great gingernut its deserved justice. Until you’ve tried making them yourself, you haven’t really experienced them as they’re supposed to be.
So when I found a quick little recipe for gingernuts in Delia Smith’s ‘Book of Cakes’, I decided to give them a go.
This recipe is so simple, it almost feels like cheating. You’ll need:
- 110g self-raising flour
- 1 tsp ground ginger
- 1 tsp bicarbonate soda
- 40g granulated sugar
- 50g butter or margarine, at room temperature
- 50g golden syrup
Start by preheating the oven to 190 degrees Celsius, or gas mark 5. Line a baking tray with baking paper.
Sift the flour, bicarbonate of soda, and ginger together in a bowl. Add the sugar and rub it in until you have a crumbly texture.
Spoon in the golden syrup, and mix it all well with a wooden spoon, creating a stiff paste.
Divide the dough into sixteen small pieces, and place them on the tray, fairly far apart. Bake them for fifteen to twenty minutes until they’ve spread out, and have a cracked and rugged top.
Let them cool, then dig in! These biscuits are only little, so if you’re of the type who can polish off half a tray in one go, you might want to double (or triple) the recipe.
Some of mine were slightly overbaked, as may be obvious from the photo -but I still liked the taste of the ginger, unmarred by an overload of sugar. They’re small and satisfying, and are lovely with a cup of tea in the afternoon.