This is a rare thing – a recipe I have actually adapted to suit my tastes. I know that’s what you’re meant to do – tinker with things, change amounts, add a bit of rosemary, but I never get round to it. If it works, it works. If it doesn’t, I’ll cook something else.
This has evolved by accident – the first time I cooked it I didn’t have any treacle so I put golden syrup in instead. It made the biscuits a bit chewier, with a crunchy outside. you can experiment with different amounts of both depending on your tastes!
This is time of year always make me crave things with ginger and cinnamon and these are yummy. I made some this week and put half in the freezer for the weekend – we’re going to a pumpkin fair and I’m cooking lunch after. I thought hot dogs followed by ginger biscuits might hit the spot!
340g Self Raising Flour
2tbsp Golden Syrup
3 tsp Ground Ginger
1tsp Bicarbonate of Soda
Melt syrup, sugar, bicarbonate and margarine. Add egg, flour and ginger. Roll into small balls and place on a greased tray, well spaced apart. Bake at Gas 5/190C for about ten minutes. Be sure to remove from tray after just a few minutes of cooling!
I love the cracked surface of these biscuits, caused I think by the addition of Bicarbonate of soda. These are a fab Autumn bake – best enjoyed with a hot cuppa.
It is with anticipation of a pumpkin fest I say:
It’s only vintage but I like it!