We’d run out of biscuits and I wanted something quick to mix up (and I had a little olden syrup in a bottle hanging around) so I thought I’d try the gingernut biscuits from Mary Berry’s Baking Bible. They were very quick to mix (about 5-10mins even with gathering ingredients). They took longer to form into balls as my mixture was crumbly rather than doughlike. Again my idea of a walnut is bigger than Mary’s so I made about 30 biscuits.
They are delicious, small but a nice kick of ginger. Crumbly was obviously right because they cracked apart well to give that ginger biscuit look. I took them out after 15minutes and they are perfect level of hardness to bite into. Next time I would flatten the dough ball slightly as this are more rounded than I expect biscuits to be but otherwise perfect.
- 100g butter
- 1 tbsp golden syrup
- 350g self raising flour
- 100g demerara sugar
- 100g light muscovado sugar
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 large egg beaten
- Pre-heat the oven to 160 degrees C (gas mark 3). Lightly grease 3 baking trays.
- Measure the butter and golden syrup into a small saucepan and gently heat together until the butter has melted.
- Mix all the dry ingredients together in a large bowl then add melted butter and the egg.
- Form dough into 30-50 balls about the size of a walnut and place apart on the prepared baking trays
- Bake in the pre-heated oven for 15-20 minutes or until golden. Lift off the baking trays and leave to cool on a wire rack.