Ginger nut biscuits Recipe

There were quite a few benefits from being brought up in a hotel as a child. One glass of coke a night from the bar, and quite exciting midnight feasts when I had friends to stay.  In the dead of night we would creep down and rustle through the cupboards in the pantry. Now, it may sound like there would have been huge amounts of goodies to choose from in our raid, but pickings were few as everything was cooked from scratch. However,  I do fondly remember bars of Bournville chocolate, later to be replaced by Mernier and then later gigantic thick slabs of chocolate quite impossible to break down fast for little hands intent on a quick getaway.

There were two puddings made that required shop bought biscuits – Chocolate Fridge Cake – which required digestive biscuits and Ginger pudding – which I think, had simply layers of ginger nut biscuits, brandy and cream.  Ginger nuts were a firm favourite of mine and any friends.  Whilst I am not a huge fan of a shop-bought biscuit, there is something quite wonderful about these little spicy rounds and they are just perfect with a cup of tea. I have lots of variations of this tea time favourite but for today and in celebration of Great British Bake Off Biscuit week  2020– here they are. Super snappy and quick to make.

I will be making these Live on Instagram – so do have a look. Also why not subscribe and like  (it is free) to my fledgling You Tube Channel https://www.youtube.com/channel/UCVmAXYqcjutR67m5wxKAFKg

Ginger nut biscuit recipe

60g (2oz) unsalted butter

90g (3oz) golden syrup

125g (4oz) self-raising flour

2.5 tsp ground ginger

½ tsp bicarb of soda

1 tbsp of caster sugar

Preheat oven to 190C/fan 170C/Gas Mark 5. Line 2 baking sheets with greaseproof paper or non-stick mats

1. Add butter and golden syrup to a pan and melt on a low heat. Leave to cool slightly.
2. Sift flour, ground ginger and bicarb of soda into a bowl and stir in the sugar.
3. Add the flour etc to cooled butter mixture and stir
4. Make walnut size balls and space them evenly between the trays. They will spread!
5. Flatten with the palm of your hand.
6. Bake in the middle shelf for 14-15 min, depending on your oven, they should be a golden colour but not burnt round the edges
7. Leave to cool in tray for a few min, before moving to a cooling rack.
8. Remove from the oven and transfer to a wire rack to cool completely.