Otherwise known as the easiest and quickest ginger biscuit you’ll ever make.
Fancy a biscuit with your cuppa, but the tin is empty. Only got twenty minutes to spare? That’s plenty of time to make these simple biscuits.
This recipe is from the collection in my very old exercise book, hence the ounces.
3 oz butter or margarine
1 tbsp golden syrup
3 oz sugar
6 oz self raising flour
1/4 tsp bicarbonate of soda
2 tsp ground ginger
Preheat the oven to 190 and grease a baking sheet.
Melt the butter/marg and syrup, in a pan, over a low heat.
Stir in the sugar, followed by the rest of the ingredients.
Put spoonfuls of the mixture onto the baking sheet.
Flatten slightly and place in the oven for 12-15 minutes.
Leave to cool and firm up a bit before removing to a cooling rack.
The mixture is quite stiff but don’t worry about that. It makes 16 biscuits. I like mine to be good and gingery, but you can halve the amount of spice, if you prefer. Enjoy.
It’s the perfect recipe, if you want to bake, but don’t have any eggs in the cupboard. Does that just happen to me? Would love to know, if you make them.
I’ll be back tomorrow with my desk, as is the custom around here on Wednesdays.