After what seemed like a weeks baking and decorating marathon on a Pokemon ball birthday cake for my youngest son’s birthday (pictures on Instagram), I thought it would be nice to do some quick and easy baking for a change. Whilst I enjoy complex baking, you can not beat the instant gratification of baking biscuits and cookies.
The week before, my eldest son wanted to bake some ginger nut biscuits. Not sure if it was his love of gingerbread men or the looming election and his fascination with Trump, now that man has the finest ginger nut I have ever seen ;-). On our first attempt we managed to incinerate the biscuits! The less charcoal looking ones tasted great. The high sugar content in these biscuits mean they will change from cooked to burnt in the blink of an eye.
But we are not quitters and ventured back for round two. The recipe is super easy and quick to make and results in a delicious crunchy and warming ginger spiced biscuit. Just like the traditional ginger nuts I loved as a kid. Perfect for dipping into a big mug of tea as the nights draw in and winter takes hold.
I am glad to say this batch turned out a treat and the recipe is now a firm family favourite.
Makes: about 12
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Ingredients
50g butter
4 tbsp golden syrup
50g soft brown sugar
175g self-raising flour
1 tsp ground ginger
Pinch of salt
Instructions
To make the dough
- Preheat oven to 180c/160c Fan.
- Gently melt butter, sugar and golden syrup in a pan on a low heat until the sugar has dissolved and all the ingredients are combined.
- Take pan off the heat and sift flour and ground ginger into the sugar mixture and stir well until the mixture forms a dough. Allow to cool for a few minutes.
- With wet hands make walnut sized balls of the dough and place well onto the baking sheets allowing space to spread. Flatten slightly then bake in the centre of the oven for 15-20 minutes. Watch them closely as they can burn quickly.
- Remove from the oven and transfer to a wire rack to cool.
- 50g butter
- 4 tbsp golden syrup
- 50g soft brown sugar
- 175g self-raising flour
- 1 tsp ground ginger
- Pinch of salt
- Preheat oven to 180c/160c Fan
- Gently melt butter, sugar and golden syrup in a pan on a low heat until the sugar has dissolved and all the ingredients are combined.
- Take pan off the heat and sift flour and ground ginger into the sugar mixture and stir well until the mixture forms a dough. Allow to cool for a few minutes.
- With wet hands make walnut sized balls of the dough and place well onto the baking sheets allowing space to spread. Flatten slightly then bake in the centre of the oven for 15-20 minutes. Watch them closely as they can burn quickly.
- Remove from the oven and transfer to a wire rack to cool.
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