Delia Smith Ginger Nut Biscuits Recipe​

These classic ginger nut biscuits are crisp, deeply spiced, and just sweet enough, with that signature snap that makes them perfect for dunking. The flavour is warm and peppery from ground ginger, with a rich treacle note that lingers after each bite. This is an easy, no-fuss bake with simple cupboard ingredients and a quick mix-and-bake method. From start to finish, you’re looking at about 35 minutes, including cooling time for the biscuits to properly crisp up.

Ingredients

For the biscuit dough

• 110g unsalted butter
• 110g soft dark brown sugar
• 2 tbsp golden syrup
• 1 tbsp black treacle (molasses)
• 175g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon (optional, but lovely)
• Pinch of fine salt

How to Make Delia Smith Ginger Nut Biscuits

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line two large baking trays with baking parchment and position a shelf in the middle so the biscuits bake evenly.
• Melt the syrup mixture: Add the butter, brown sugar, golden syrup, and treacle to a small saucepan. Warm gently over low heat, stirring until smooth and glossy, then remove from the heat.
• Mix the dry ingredients: In a large bowl, whisk together the flour, bicarbonate of soda, ground ginger, cinnamon (if using), and a pinch of salt so the raising agent and spice are evenly distributed.
• Make the dough: Pour the warm butter and syrup mixture into the dry ingredients. Stir with a wooden spoon until you have a thick, sticky dough with no dry flour left. Leave it for 2 minutes so it firms slightly and becomes easier to roll.
• Shape the biscuits: Roll the dough into 24 small balls (about 2 teaspoons each). Place them well spaced on the trays, as they spread a lot during baking.
• Bake: Bake for 10 to 12 minutes, swapping trays halfway if your oven has hot spots. The biscuits should be deep golden and spread out. They will still feel soft in the centre when they first come out.
• Cool and crisp: Leave the biscuits on the tray for 5 minutes to set, then transfer to a wire rack to cool completely. This cooling time is what gives you that proper ginger nut snap.

Tips

Why did my ginger nuts spread too much?

If the trays are warm, the butter melts too quickly and the biscuits overspread. Always use cool trays (rotate between two if needed), and make sure the oven is fully preheated. If your kitchen is very warm, rest the dough for 10 minutes before rolling.

How do I make them extra crisp and snappy?

Bake them 1 to 2 minutes longer, aiming for a deeper golden colour, then cool completely on a wire rack before storing. They crisp as they cool, so don’t judge the texture straight from the oven.

Can I make them slightly softer in the middle?

Yes. Keep the bake closer to 9 to 10 minutes and take them out when the edges look set but the centres are still a lighter golden colour. Store in an airtight tin and they will stay a touch less crunchy.

What’s the easiest way to portion them evenly?

A teaspoon measure keeps the biscuits consistent, which means they bake at the same speed. If some balls are larger, they’ll need longer and the smaller ones can over-brown.

Serving Suggestions

• Dunk into strong tea or coffee for the classic ginger nut moment.
• Sandwich with a thin layer of lemon curd for a bright, sharp contrast.
• Serve alongside vanilla ice cream and sliced pears for an easy dessert.
• Crush and use as a base for a no-bake cheesecake.

Storage

Room temperature

Store in an airtight biscuit tin or container for up to 10 days. Add a sheet of kitchen paper to absorb any excess moisture and keep them crisp.

Refrigerator

Not recommended, as the fridge can soften the biscuits and dull the spice. If your kitchen is very hot, you can refrigerate in an airtight container for up to 2 weeks, then let them come back to room temperature before serving.

Freezing

Freeze baked biscuits in a freezer-safe container for up to 3 months. Defrost at room temperature, uncovered, so condensation does not make them sticky. You can also freeze rolled dough balls; bake from frozen, adding 1 to 2 minutes to the baking time.

Nutrition

• Calories: 85 kcal
• Carbohydrates: 12 g
• Protein: 1 g
• Fat: 4 g
• Saturated fat: 2.5 g
• Sodium: 70 mg

Nutrition values are estimates and will vary depending on the ingredients you use and how large you make the biscuits.

FAQs

Delia Smith Ginger Nut Biscuits Recipe

0.0 from 0 votes

Course: Baking, DessertCuisine: BritishDifficulty: Easy

Servings

24

biscuits

Prep time

10

minutes

Cooking time

12

minutes

Total time

35

minutes

Calories

85

kcal

22

minutes

Crisp, spicy ginger nut biscuits with golden syrup and treacle for a classic snap and deep flavour. Quick to make, perfect for dunking.

Ingredients

• 110g unsalted butter

• 110g soft dark brown sugar

• 2 tbsp golden syrup

• 1 tbsp black treacle (molasses)

• 175g plain flour

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1/2 tsp ground cinnamon (optional)

• Pinch of fine salt

Directions

• Preheat the oven to 190°C (170°C fan) and line two baking trays with baking parchment.
• Melt the butter, brown sugar, golden syrup, and treacle together in a small saucepan over low heat. Stir until smooth, then take off the heat.
• In a mixing bowl, whisk together the flour, bicarbonate of soda, ground ginger, cinnamon (if using), and salt.
• Pour the warm syrup mixture into the dry ingredients and mix to a thick dough. Leave 2 minutes so it firms slightly.
• Roll into 24 small balls (about 2 tsp each) and place well spaced on the trays.
• Bake for 10–12 minutes until spread and deep golden. They will be soft in the middle when hot.
• Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and crisp up.

Notes

• For extra snap, bake 1–2 minutes longer and cool fully before storing.
• If the dough feels too soft to roll, rest it for 5–10 minutes at room temperature.
• Keep the balls evenly sized so the biscuits bake at the same rate.