There’s something truly nostalgic about a simple homemade biscuit, and Delia Smith’s Ginger Biscuits deliver that feeling in every bite. I’m Chef Imen Dridi, and today I’m thrilled to share a timeless favorite: a recipe that’s been beloved for generations. Delia’s combination of warm ginger, rich golden syrup, and caramelized sweetness creates biscuits that feel both comforting and a little luxurious.
Whether you’re baking for a cozy afternoon treat or planning a beautiful homemade gift, these easy ginger biscuits promise to impress. Thanks to fresh and ground ginger, the flavor is vibrant without being overpowering: a hallmark of a special occasion bake that’s simple enough for everyday moments too. If you’re looking for an easy ginger biscuit recipe, a Delia Smith classic bake, or a perfect British biscuit for tea, you’re in the right place.
Why You’ll Love This Recipe
- Rich ginger warmth with a perfectly crisp bite
- Quick and easy: from mixing to baking in under 30 minutes
- Uses pantry-friendly ingredients you likely already have
- Fresh and ground ginger combination for deep, layered flavor
- Perfect for gifting, holiday baking, or everyday treats
Ingredients for Delia Smith’s Ginger Biscuits
- 100g salted butter, cubed: creates a rich, tender texture
- 75g light brown soft sugar: brings a mellow caramel sweetness
- 1 tbsp grated fresh ginger: adds vibrant, zesty heat
- 100g golden syrup: gives a chewy, slightly sticky finish
- 250g self-raising flour: ensures a light but crisp biscuit
- 1½ tbsp ground ginger: deepens the ginger flavor beautifully
- 1 tsp bicarbonate of soda: helps the biscuits spread just right
- 1 small egg yolk, beaten: binds the dough together
How to Make Delia Smith’s Ginger Biscuits
- Preheat your oven to 190°C (170°C fan) or gas mark 5. Line two large baking trays with parchment paper.
- Melt the butter, brown sugar, grated fresh ginger, and golden syrup gently in a saucepan over low heat. Stir until smooth, then set aside to cool slightly.
- Combine the flour, ground ginger, and bicarbonate of soda in a large bowl.
- Stir the cooled syrup mixture and beaten egg yolk into the dry ingredients until it forms a dough.
- Knead the dough very briefly until it holds together.
- Roll the dough into small balls, about 20g each, and space them at least 3cm apart on the prepared trays.
- Bake for 8–10 minutes, or until golden brown and slightly firm around the edges.
- Cool on the baking trays for 1 minute, then carefully transfer to a wire rack to cool completely.
Common Mistakes to Avoid
- Overbaking: These biscuits cook fast. Keep a close eye to prevent them from becoming too hard.
- Skipping the cooling step: Letting the dough cool slightly after melting helps control spread.
- Overmixing: Mix just until combined for a tender crumb.
- Wrong sugar: Light brown sugar is key for the proper caramel notes.
- Using too much fresh ginger: Measure carefully to avoid overpowering spice.
Storage and Reheating Instructions
- Storage: Store cooled biscuits in an airtight tin at room temperature. They will stay crisp and delicious for up to 1 week.
- Freezing: Freeze baked biscuits between sheets of parchment in a sealed container. Best enjoyed within 3 months.
- Reheating: Warm briefly in a 150°C oven for 5 minutes or in a toaster oven until refreshed. Avoid microwaving as it softens the crunch.
FAQs
Q: Can you freeze ginger biscuits?
A: Yes. Freeze cooled biscuits layered with parchment paper. Thaw at room temperature or refresh in a warm oven.
Q: How do you prevent ginger biscuits from getting too hard?
A: Bake just until golden. Cool completely before storing in an airtight container to preserve their crispness.
Q: Why are my ginger biscuits too soft?
A: They may be underbaked. Extend baking time slightly or allow them to dry fully after cooling.
Q: How much ginger is too much?
A: Stick to the recipe’s balance of 1 tablespoon fresh and 1½ tablespoons ground ginger for the best flavor without bitterness.
Q: What’s the best drink to pair with ginger biscuits?
A: Hot tea, coffee, or even a spiced chai make wonderful companions to these biscuits.
Nutrition Facts (Per Biscuit)
- Calories: 117 kcal
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Sugars: 8g
- Fiber: 1g
- Protein: 1g
- Sodium: 0.3
Try More Recipes:
- Delia Smith Bread Sauce
- Delia Smith Chestnut Stuffing
- Delia Smith Hot Cross Buns
- Delia Smith Puttanesca
Delia Smith Ginger Biscuits
Description
Crisp, spiced ginger biscuits made with golden syrup and brown sugar, perfect for tea-time treats or gifting.
Ingredients
Instructions
- Preheat oven to 190°C (170°C fan) or gas 5. Line two baking trays.
- Melt butter, sugar, fresh ginger, and golden syrup over low heat. Cool slightly.
- Combine flour, ground ginger, and bicarbonate of soda.
- Stir in syrup mixture and egg yolk to form dough.
- Roll into 20g balls and arrange on trays.
- Bake for 8–10 minutes until golden.
- Cool slightly on trays, then fully on racks.