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.
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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