Ginger Biscuits


This week we’ve got a nice treat for you.  We’ve got a family recipe for you with permission from my girlfriends mother. It was handed down to her by her mother and she’s been kind enough to share it with me.  As you know, it doesn’t matter who’s mother it is, they always have the best recipes and this is no exception.  I believe that is because the recipes they have are tried and tested throughout the generations.  These biscuits are very nice dunked in a cup of tea too.

Photobucket

Ingredients

  • 1/2 lb (8 oz) Sugar
  • 1/4 lb (4 oz) Margarine or Butter
  • 1/4 lb (4 oz) Golden Syrup
  • 3/4 lb (12 oz) Self-raising flour, sifted
  • 1 tsp Bicarbonate of Soda
  • 3 tsp ground ginger
  • 1 medium egg, beaten

Method

  1. slowly melt the margarine in a large pan
  2. add the sugar and the golden syrup
  3. stir till the sugar dissolves and it’s all nicely mixed, do not let it boil
  4. remove from heat
  5. slowly add the flour, bicarb, ginger and the beaten egg, stirring it in as you go
  6. grease a large baking tray
  7. roll the mix into small balls and flatten each ball into a biscuit shape
    or dust a board with a little flour to roll the mix flat and use a biscuit cutter
  8. place all the biscuits on the tray allowing enough room between each biscuit for them to spread – they will spread quite a bit
  9. bake for 15-18 minutes at 180C/gas 4/356F
  10. remove from the baking tray while still warm
  11. let the biscuits cool on a rack

We’ve actually just polished off the tin of biscuits her mother gave us, if they come out of the oven correctly they’ll not be too hard and not so soft that they’ll fall apart.  I love the ginger taste we get as a result of this recipe.

I am tempted to tinker with the recipe though, not because of any problems, I’ve had none using this recipe.  I’m trying to decide whether to add some chopped candied ginger into the mix whilst cutting down on the dried ginger, or adding in finely grated ginger.  It’s a controversial point, tinkering with family recipes.  The way I see it is that if we didn’t then you wouldn’t know what worked or not and they must have been tinkered with over the years to get to the stage they’re at now.  I expect the candied ginger might be the best bet, if I get a chance to do that I’ll post an update on here with the results.

We hope you’ll enjoy these biscuits just as much as we do.

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This entry was posted in Baking, Biscuits and tagged , , , , , . Bookmark the permalink.

2 Responses to Ginger Biscuits

  1. Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson

    • Mark says:

      Very true, one of my friends was championing the virtues of Quorn not so long ago. I have nothing against Quorn as I’ve used it myself, and it’s nice enough in a good sauce, but it really can’t compete with a freshly made bacon sarnie.

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