It’s been a while since I’ve done any baking (as opposed to cooking), so today I felt like making some ginger biscuits – which I haven’t made since school (reminded by @ClaireMaxim1 tweet about rock cakes – something I also used to make as a child)!
The instructions from my mum (who’d forgotten about these) were:
- 8oz (225g) SR Flour
- 4oz (Hard marge e.g. Stork)
- 1 teaspoon bicarb of soda
- 1 level teaspoon ground ginger
- 4oz caster sugar
- 2 good tablespoons golden syrup
Grease baking trays. Set over 375F/Gas 5. Rub fat into flour, ginger and bicarb. Add sugar and warmed syrup. Mix well. Roll into walnut sized balls with floured hands. Place on trays with space to spread and flatten with a fork. Bake 10 minutes. Remove from trays whilst hot to cooling trays.
So – I didn’t quite have enough marge so mixed with butter, ginger may have added a tad too much, and syrup is BB 2011 – but it’s only sugar, right?! Raw mixture tasted good… I did make them the right size, but they *ahem appear to have spread a little. Well “just the one biscuit then”…
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