I made these today for a twitter bake club, check out the Sunday Bake Club blog
The recipe does come from the book and have been really looking forward to making these.
6oz plain flour
1 tbsp ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
2 oz butter or marg
4 oz Demerara sugar
2-3 tbsps golden syrup warmed
Sift the flour with the salt, ginger, mixed spice and cinnamon. Cream the butter and sugar and stir in the dry ingredients with enough syrup to make a stiff dough. Roll into balls the size of a walnut, place on a baking sheet and flatten lightly. Bake for 15-20 minutes until lightly browned and crisp
I love ginger biscuits and my gran gave me her recipe which is amazing, so these had a lot to live up to. I also remember somebody once telling me you can’t beat a shop bought ginger nut so don’t bother trying. Well I disagree, I think you can’t beat a homemade biscuit.
I had to use the full quantity of syrup to make these. The smell was amazing as these were cooking.
One of the problems when making biscuits is I end up eating loads fresh from the oven when they are still warm!
Taste wise these are great. They are quite heavy in the ginger but I love that. As they cool they get crisper. They are just brilliant dunked in a cup of tea. My grans ginger biscuits are slightly chewier than these so equally brilliant in their own way.