Ginger Nut Biscuits

Method

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1. Heat the oven to 170°C / 340°F and line two trays with baking paper.

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2. Melt the butter, sugar and golden syrup together in a saucepan over low heat, stirring, until the sugar has dissolved. Cool 5 minutes.

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3. Sift the flour, ginger, bicarbonate, mixed spice and salt into a bowl and pour in the melted mixture. Stir until it forms a soft dough.

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4. Roll the dough into 24 walnut-sized balls and set them well apart on the trays.

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5. Bake 12 to 15 minutes, until deep golden brown and cracked on top. They will still be soft.

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6. Cool on the trays 5 minutes, then move to a wire rack, where they crisp and harden.

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Chef’s Tips

• Leave plenty of space between them. They spread a lot.
• They harden as they cool, so do not overbake in the hope of crispness.
• Use a generous amount of ginger so it survives the bake.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• A cup of tea
• A glass of milk
• A mug of coffee

Storage & Reheating

Keep in an airtight tin up to 2 weeks. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.