Fiery ginger nut biscuits are a staple of the biscuit tin and are super-easy to bake at home yourself – you could even get the kids involved for a fun half-term baking project. These simple biscuits are crisp on the outside and slightly chewy in the middle, just right alongside a cuppa.
- 100g self-raising flour
- 1 level tsp bicarbonate of soda
- 2 tsp ground ginger
- 40g caster sugar
- 50g unsalted butter, melted
- 2 tbsp golden syrup
- Preheat the oven to gas 5, 190°C, fan 170°C.
- Line 2 large baking trays with nonstick baking paper. Sieve the flour, bicarbonate of soda and ginger into a bowl, then stir in the sugar.
- Make a well in the centre of the dry ingredients and add the melted butter and the syrup. Stir until the mixture comes together to form a soft dough.
- Divide the dough in half and cut each piece in 8. Roll each portion into a ball and place well apart on the baking trays, then flatten slightly.
- Bake for 12-14 mins until golden and cracked on top. Leave to firm up on the trays for 10 mins, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.