Nuts about gingernuts

Gingernuts are the ubiquitous British biscuits that you dunk in a glass of cold milk or a cuppa hot tea. They should—in my opinion—be hot and fiery, spicy but not bitter, and as dry and crunchy as possible.

If you check the internet for a recipe, things can get a bit confusing as there are all kinds of strange ideas, including using stem ginger bits (posh!), treacle (erm…) and mixed peel (NOPE!) so today I gave Delia’s recipe a go, with a couple of changes. Her one-teaspoon of ground ginger seemed a bit ‘tea-and-biscuits’ or ‘ladies-wot-lunch’, and I personally want my mouth to catch fire as I eat. Also I abhor soft biscuits (those are cookies), so in my paranoia I did these on a lower temperature. Next time, I’m doing it with plain flour to see if they are flatter and crunchier still, but the results were good enough today.

And yes, I had to call the fire service for my mouth. You might want to tone down the ginger. Or not.

Gingernuts for grownups

  • 220g self-raising flour
  • 4 heaped teaspoons ground ginger
  • a shake of cinnamon
  • a shake of allspice
  • 1 teaspoon bicarbonate of soda
  • 80g granulated white sugar
  • 100g butter, room temp, diced
  • 100g golden syrup

1. Preheat oven to 140C (fan) or gas mark 1.

2. Sift flour, bicarb, and the spices into a large bowl.

3. Add sugar.

4. Add diced butter and rub in.

5. Add golden syrup and mix, mix, mix with a knife for at least 5 minutes until it becomes like damp breadcrumbs.

6. Clag together into a large dough mass.

7. Line two baking sheets with baking parchment.

8. Make about 28-30 balls of dough, walnut sized, and place them on the baking trays. I got 15-ish on each baking tray. They need to be at least 1-2 inches apart as they spread a little.

9. Bake for about 10-12 minutes. Maybe as much as 20-22 mins if you don’t have a fan oven.

10. Place them on a wire rack so they can cool from all sides at the same time.

11. Try not to eat them all at once #fail