Friday, 13 January 2012

Gingerynuts

Last week macaroonies, this week gingerynuts.

This is a variation on a Delia recipe (which can be found here). I made it slightly more "growed up" by substituting the margarine with butter, using treacle and honey, and doubling the ginger. You need to extra ginger, because treacle has so much more taste than golden syrup.

· 4oz self raising flour
· 2 rounded teaspoons of ground ginger
· 1 teaspoon of sodium bicarbonate
· 1.5oz sugar.
· 2oz margarine or butter
· 1 big tablespoon accacia honey
· 1 big tablespoon treacle

Sift flour, ginger and bicarb. Add sugar.
Rub in the butter until it looks like breadcrumbs.

Add syrup and mix in.

Make 16 balls of the paste, put on a lined baking tray and flatten slightly. Leave plenty of room between 'em.

Cook for 10 minutes in a preheated oven at 190°C oven. Once they look like gingernuts remove from oven, and when they can be handled without burning your fingers or falling apart remove from the baking tray and put on a wire rack.

I like making bisuits, because you need to make more than one batch to get the recipe right - but even the failures aren't all that bad.

Simon

2 comments:

Sheila said...

Those look delicious. I'd be
diving into them the minute
they exited the oven. Looks
like you and the parchment
paper had quite a tussle.

Jean said...

They look scrummy......put the kettle on, I'll be right over...hope they're good dunkers !!