Wednesday, 25 January 2012

A favourite recipe...

My oh my, baking twice in the space of one week. Most unlike me. I've been making these ginger biscuits since I first left home and went through an uncharacteristic spell of domesticity. I've come full circle since then and this recipe really deserves to be written up from the twenty year old scrap of paper to a proper notebook.

The biscuits are nice and crunchy, like ginger snaps, if you fancy having a go, here is the recipe:

You will need:

220g self raising flour
2 slightly rounded teaspoons of ground ginger
2 teaspoons of bicarbonate of soda
80g granulated sugar
100g margerine
4 tablespoons of golden syrup

Preheat oven to gas mark 5 / 375*F / 190*C
Sift flour, sugar, ginger and bicarbonate of soda into a mixing bowl, rub in margerine until mixture is crumbly. Next add golden syrup and mix to form a firm ball.
Divide into approximately 24 even pieces, roll each into a small ball and flatten slightly before laying out onto a greased baking tray. Allow room for them to spread a little. Bake in the centre of the oven for 10-15 minutes.

Note: I've substituted almost all of the ingredients at some stage over the years. For instance, clear honey works fine instead of golden syrup. Most butters seem to work just fine too. Demerara sugar gives a nice taste instead of granulated. You can also throw in chopped nuts at the same time as the syrup stage.


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