Now, I have to admit that these didn’t have quite the required snap to make it a true gingernut. It might have been due to the fact that my measurements of golden syrup went slightly awol (note to self – a spoon measurer has its uses). Additionally my biscuits had been to fat camp and were not the small perfectly formed biscuit one expects. Instead they were real whoppers, but to make up for their lack of beauty I topped them with a piece of crystallised ginger. However, chewy or snappy, super size or small, it’s a great biscuit.
Taken from Pru Leith’s Bible
Makes (supposedly) 20 biscuits…. I made 10.
- 30g demerara sugar
- 55g butter
- 85g golden syrup
- 115g plain flour
- 1/2 tspn bicarbonate of soda
- 1 heaped tspn ground ginger
- Crystallised ginger
- Heat the oven to 180c/350f/gas mark 4. Grease a baking sheet.
- Melt the sugar, butter and syrup together slowly, without boiling. Make sure the sugar has dissolved, then remove from the heat and allow to cool.
- Sift the flour with the soda and ginger into a bowl. Make a well in the centre.
- Pour the melted mixture into the well and knead until smooth. Roll into balls and flatten, on the prepared baking sheet, into biscuits about 3.5cm/1.5 inches in diameter.
- Top with a piece of crystallised ginger.
- Bake for 20-25 minutes, or until golden-brown. leave on a wire rack to crisp and cool.
Directions for use: Get dunking in your tea – a fine way to brighten up the afternoon slump