Sometimes making your own biscuits can seem a step too far but it can also be a quick way of satisfying that baking urge without too much time, effort or expenditure on ingredients. And you know what ingredients went into them so you can feel quite smug about giving them to the children or yourself!
I thought I had lost this recipe which was a staple of my first years as a mother. Then I found the card it was written on, faded but just legible. The problem with my card system was always that it stopped being sorted alphabetically very early on and so you had to go through them all to find the one you wanted.
My friend and I, in our years of domesticity, regularly compared our efforts with these, to see who could get them evenly round, or alternatively, whose were the biggest. It is the syrup that makes them spread.
Quick, easy and good.
Ginger Biscuits - approx 28 biscuits
8oz SR Flour
4 oz butter - or - as it would have been in my early days - marg
3oz demerara sugar
2 tbs golden syrup - generous or exact as you wish
1tsp bicarb
1 1/2 - 2 tsps ground ginger
N
Oven at No 3 - 2 greased baking sheets
I thought I had lost this recipe which was a staple of my first years as a mother. Then I found the card it was written on, faded but just legible. The problem with my card system was always that it stopped being sorted alphabetically very early on and so you had to go through them all to find the one you wanted.
My friend and I, in our years of domesticity, regularly compared our efforts with these, to see who could get them evenly round, or alternatively, whose were the biggest. It is the syrup that makes them spread.
Quick, easy and good.
Ginger Biscuits - approx 28 biscuits
8oz SR Flour
4 oz butter - or - as it would have been in my early days - marg
3oz demerara sugar
2 tbs golden syrup - generous or exact as you wish
1tsp bicarb
1 1/2 - 2 tsps ground ginger
N
Oven at No 3 - 2 greased baking sheets
- Melt the butter gently with the sugar and syrup.
- Sieve the flour and bicarb and ginger into the pan off the heat and mix well.
- Roll the mixture into small smooth balls when it has cooled just enough - you want each to be roughly the size of a walnut. It will be warm and easy to handle.
- Put on the baking sheets and cook for 15 - 20 mins until a nice golden colour.
- Lift onto a cooling rack after a couple of minutes. They will firm up as they cool.
- Store in a tin or something air tight.
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