Ginger Nuts
Snappy, crackle-topped British ginger biscuits with a warm kick. Made for dunking in a strong cup of tea.
Ingredients
- 100 g salted butter, cubed
- 75 g light brown soft sugar
- 100 g Golden syrup
- 250 g Self-raising flour
- 1½ tbsp ground ginger
- 1 tsp Bicarbonate of soda
- 1 tbsp fresh ginger, finely grated (optional)
- 1 small egg yolk, beaten
Method
- Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays with baking paper.
- Melt the butter, sugar and golden syrup together in a pan over low heat, stirring, until smooth. Take off the heat and cool for 5 min.
- Mix the flour, ground ginger and bicarbonate of soda in a bowl. Pour in the syrup mixture, fresh ginger, if using, and the egg yolk and stir to a soft dough.
- Roll into 20 balls the size of a walnut and set them well apart on the trays, as they spread. Flatten slightly.
- Bake for 10–12 min until golden brown and cracked on top. Cool on the trays for a few minutes, then on a rack, where they crisp up.
Tips
- For an extra-snappy biscuit, bake 2 minutes longer, until a shade darker.
- Golden syrup gives the crunch; honey makes a softer biscuit.
Sources
Written in our own words after cross-checking these recipes:
Open Ginger Nuts in Nouns Cooking