More snow and a recipe
More snow today, through all the morning and early afternoon, although it seems to be melting now.
So – more Christmassy baking this afternoon – my mother’s Ginger Biscuit recipe. Everyone loves them.
So I thought you might like the recipe to have a go yourself. It’s very quick and easy.
- In a large bowl mix 1lb Self Raising flour, a pinch of salt, 2 teaspoonsful of bicarbonate of soda, 6 oz brown sugar (muscovado is best) and 4 teaspoonsful of ground ginger.
- Rub in 8 oz margarine.
- Pour in about 8 oz golden syrup and mix round with a table knife.
- Go in with your clean hands and squidge the mixture together until it is one big sticky heap.
- Wash your hands again, and then roll balls of the mixture between your palms – about the size of a large walnut is about right. Do not add any extra flour, even if the mixture seems very sticky. Place the balls on a well greased baking tray, spaced about 3cm apart.
- Bake at 200C for about 9 minutes. Watch them carefully as they burn quickly.
- Remove from the oven and use a table knife to separate the edges of the biscuits if necessary, pushing them apart from each other, before cooling on a wire rack.
They keep very well in a tin for at least a fortnight, and although they are rather desperately high in calories they are a lovely occasional treat for Christmas. 🙂