“I’ve tried praying.
It gives me comfort.
But not as much as a cup of tea and a ginger nut biscuit.”
~ Steven Herrick
Crisp, crunchy and golden…
I do like Ginger Nut biscuits.
Flour, bicarbonate, ground ginger and cold chipped butter.
Rub in to make fine breadcrumbs.
- 340g plain flour
- 1 level tsp bicarbonate of soda
- 2 level tsp ground ginger
- 100g butter
- 160g light brown sugar
- 4 tbs golden syrup
- 1 large egg, beaten
Stir in the sugar, syrup and beaten egg.
Form the dough, roll it out and stamp out the biscuits.
- Pre-heat oven to 180°C/350°F/Gas Mark 4.
- Line the baking trays with parchment paper.
- Put all the dry ingredients into a bowl, rub in butter with finger tips until it looks like breadcrumbs.
- Stir in the sugar then the syrup and the beaten egg, then bring it all together to form a smooth dough.
- On a lightly floured surface roll out the dough, cut out biscuits until all the biscuit dough is used up.
- Place on parchment- lined baking trays and chill for 20 minutes in fridge.
- Bake in the oven for 10-12 minutes until golden brown.
- Remove from the oven, leave on the tray to crisp up, then transfer to a wire to cool.
Ready to bake, out of the oven and cooling.
Think it’s time to put the kettle on now,