Time for Tea and a Ginger Nut…

“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.

Let’s bake!

Flour, bicarbonate, ground ginger and cold chipped butter.

Rub in to make fine breadcrumbs.

Ingredients:

• 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.

Method:

1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
2. Line the baking trays with parchment paper.
3. Put all the dry ingredients into a bowl, rub in butter with finger tips until it looks like breadcrumbs.
4. Stir in the sugar then the syrup and the beaten egg, then bring it all together to form a smooth dough.
5. On a lightly floured surface roll out the dough, cut out biscuits until all the biscuit dough is used up.
6. Place on parchment- lined baking trays and chill for 20 minutes in fridge.
7. Bake in the oven for 10-12 minutes until golden brown.
8. 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,

Frances 😘