Delia Smith’s Ginger Biscuits are made with self-raising flour, ground ginger, bicarbonate of soda, granulated sugar, butter, and golden syrup. This easy Ginger Biscuits recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 16 people.
Delia Smith Ginger Biscuits Ingredients
- 110g (4 oz) self-raising flour
- 1 slightly rounded teaspoon ground ginger
- 1 level teaspoon bicarbonate of soda (baking soda)
- 40g (1.4 oz) granulated sugar
- 50g (1.8 oz) unsalted butter, at room temperature
- 50g (2 tablespoons) golden syrup
How To Make Delia Smith Ginger Biscuits
- Preheat the oven: Set the oven to 190ºC (375ºF), gas mark 5.
- Mix dry ingredients: Sift the flour, ginger, and bicarbonate of soda into a bowl.
- Add sugar and butter: Stir in the sugar, then rub in the butter until the mixture is crumbly.
- Add syrup: Mix in the golden syrup to make a thick dough.
- Shape the dough: Divide the dough into 16 small balls.
- Place on baking sheet: Put the balls on a baking sheet with space between them. Press them down slightly to flatten.
- Bake: Bake in the middle of the oven for 10–15 minutes until they spread out and look cracked.
- Cool: Let the biscuits cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.
- Store: Once completely cooled, store the ginger biscuits in an airtight tin to keep them fresh.
Recipe Tips
- Use room temperature butter: Ensure the butter is at room temperature for easier mixing and a better texture in your biscuits.
- Sift dry ingredients well: Sifting the flour, ginger, and bicarbonate of soda helps remove lumps and ensures even distribution in the dough.
- Don’t overwork the dough: Mix until just combined to keep the biscuits tender and avoid them becoming tough.
- Space the biscuits out: Leave enough space between the balls on the baking sheet, as they spread out quite a bit while baking.
- Cool on a wire rack: Transfer the biscuits to a wire rack after cooling on the tray to prevent them from becoming soggy.
What To Serve With Ginger Biscuits?
These crispy Ginger Biscuits pair well with a cup of tea or coffee. They can also be enjoyed alongside a bowl of fruit salad or a scoop of vanilla ice cream for a tasty treat.
How To Store Leftovers Ginger Biscuits?
- Refrigerate: Let the leftover Ginger Biscuits cool to room temperature. Then, store them in an airtight container at room temperature for up to 1 week.
- Freeze: Allow the biscuits to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the biscuits at room temperature for about 30 minutes before enjoying.
Delia Smith Ginger Biscuits Nutrition Facts
Serving Size: 1 biscuit (from a batch of 16)
- Calories: 85
- Total Fat: 3.5g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 55mg
- Potassium: 30mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0.5g
- Sugars: 7g
- Protein: 1g
Try More Delia Smith Recipes
Delia Smith Ginger Biscuits
Description
Delia Smith’s Ginger Biscuits are made with self-raising flour, ground ginger, bicarbonate of soda, granulated sugar, butter, and golden syrup. This easy Ginger Biscuits recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 190ºC (375ºF), gas mark 5.
- Mix dry ingredients: Sift the flour, ginger, and bicarbonate of soda into a bowl.
- Add sugar and butter: Stir in the sugar, then rub in the butter until the mixture is crumbly.
- Add syrup: Mix in the golden syrup to make a thick dough.
- Shape the dough: Divide the dough into 16 small balls.
- Place on baking sheet: Put the balls on a baking sheet with space between them. Press them down slightly to flatten.
- Bake: Bake in the middle of the oven for 10–15 minutes until they spread out and look cracked.
- Cool: Let the biscuits cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.
- Store: Once completely cooled, store the ginger biscuits in an airtight tin to keep them fresh.
Notes
- Use room temperature butter: Ensure the butter is at room temperature for easier mixing and a better texture in your biscuits.
- Sift dry ingredients well: Sifting the flour, ginger, and bicarbonate of soda helps remove lumps and ensures even distribution in the dough.
- Don’t overwork the dough: Mix until just combined to keep the biscuits tender and avoid them becoming tough.
- Space the biscuits out: Leave enough space between the balls on the baking sheet, as they spread out quite a bit while baking.
- Cool on a wire rack: Transfer the biscuits to a wire rack after cooling on the tray to prevent them from becoming soggy.
Delia Smith Ginger Biscuits