Chocolate-dipped gingernuts
Makes: 20-25
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Chocolate-dipped gingernuts
Recipe by Leah Hyslop
A gingernut for the true ginger lover: sweet and fiery in equal measure
Makes: 20-25
Prep time: 35 minsTotal time: 
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Nutritional information (Per biscuit (including chocolate))
Calories
200Kcal
Fat
7gr
Saturates
4gr
Carbs
31gr
Sugars
21gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Leah Hyslop
Leah Hyslop is the former Food Director of Sainsbury's magazine
See more of Leah Hyslop’s recipes
Ingredients
- 250g plain flour
- ½ tsp bicarbonate of soda
- 2 tbsp ground ginger
- 1 tsp ground allspice
- 80g demerara sugar
- 100g room-temperature butter, diced
- 100g golden syrup
- 175g stem ginger (8-10 balls), drained and finely chopped, plus 1-2 tbsp syrup from the jar
To decorate (optional)
- 200g dark chocolate, roughly chopped
- about 50g crystallised ginger (or 3 balls stem ginger), finely chopped
Step by step
Get ahead
Plain gingernuts keep for up to 2 weeks in an airtight container; chocolate-dipped for 3-4 days.
- Sift the flour, bicarbonate of soda, ginger and allspice into a large mixing bowl with a pinch of salt. Stir in the sugar; rub in the butter to create a breadcrumb-like mix.
- Add the golden syrup, the chopped stem ginger and just enough of the ginger syrup to bring the dough together into a ball (you may want to use your hands). Wrap and chill for 1-2 hours in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 trays with baking paper.
- Roll out the biscuit dough on a floured surface to about 1cm thick, then use a 6cm round cutter to stamp out the biscuits. You may need to gather the scraps and re-roll to get the last few biscuits. Transfer onto the trays, spaced slightly apart, and bake for about 25 minutes, until golden-brown. Leave on the trays for 15 minutes to firm up, before transferring to cool on a rack.
- If dipping the gingernuts in chocolate, melt the chocolate in a small heatproof bowl over a pan of gently simmering water, stirring occasionally, until glossy. Dip the biscuits a third of the way into the chocolate, and let the excess drip off before placing on a lined tray. Scatter the chopped ginger over the chocolate side and leave to set.
