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.

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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!

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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!

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Ginger Biscuits

340g Self Raising Flour

225g Sugar

115g Margarine

1 egg

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!

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