I love ginger in whatever shape or form: fresh, stem, crystallised or ground. It is a lovely spice and really versatile. When I was younger, one of my favourite things to eat were ginger nut biscuits. I remember dunking them in my tea or coffee, when I was with my dad and nan. This week I have really had the urge to do some baking. I have no idea why, I just did. However, in my opinion there is a difference between midweek baking and weekend baking. In the middle of the working week, I do not want anything too complicated to cook. I just want to go in the kitchen cook something and then get out to eat my reward as soon as I can. At the weekend, I will quite happily spend hours in the kitchen cooking up a storm.
Therefore, I searched the internet and asked the people of Twitter (again!) (Thanks to @storm_rider_uk, @BigSpud, @Mapperz and @daphnedeboer) I eventually settled on a recipe for ginger biscuits, which was on the forums of Jamie Oliver’s website. The link to the recipe is here and my slightly adapted version is below.
100 grams butter
20-30 grams golden syrup (I didn’t bother measuring this – I just guessed!)
175 – 225 grams caster sugar (I used 200 grams of sugar)
300 grams plain flour
2tsp baking powder
1tsp bicarbonate soda
4 tsp ground ginger
Pinch of salt
1 egg beaten
Please note : you can use up to the full amount of sugar and golden syrup depending on how sweet you like them.
1. Pre heat the oven to 160c or gas mark 3 and line two baking sheets with grease proof paper or the reusable baking sheets.
2. Put the butter, sugar and syrup in a pan and bring up to heat melting the butter and allowing the mixture to amalgamate. Allow to cool slightly
3. Sift together all the other dry ingredients into a bowl
4. Pour in the warm butter mixture and bring it all together, then add the egg mixture and mix thoroughly.
5. At this point the mix should be holding is shape but it will be slightly brittle when you mould into balls. Don’t worry this creates the ridges and finished texture of the biscuit. 6. Create balls about 1-2cms in diameter and place on the baking sheet, you can at this point press down to create discs or leave them to spread a little in the oven. You should be able to get 24 -26 biscuits out of this one batch.
7. Place in the oven for 10-15 minutes until they are starting to colour, they will be initially soft when removed but as they cool the will firm up. I left them to cool on baking tray for an hour as had to go out as soon they were cooked and they were fine. I suggest not moving them onto a wire cooling rack until they are firm. Enjoy these biscuits with a nice cup of tea or coffee.
My friends and colleagues at work have tried them and have said how yummy they are, so please give them a go and let me know how you get on. My next post (at the weekend) will be a Chorizo and Pepper soup which I am making for the No Croutons Required challenge. My first every blogging/cooking competition. My mouth is watering already, as chorizo and peppers are two of my favourite ingredients.