We seriously needed cheering up this afternoon… we’ve all had really bad colds and coughs and we’re feeling very sorry for ourselves. We couldn’t even get to our Home Ed group today because we felt so rotten… Times like these call for some sweet treats, but I really didn’t feel like doing any major baking activity. Thank goodness, then, that this ginger biscuit recipe is one of the fastest I know. You can start baking them and be eating them (albeit a bit hot!) within 20 minutes, no problem. And we just about had enough treacle too!
- 50g butter
- 50g soft dark brown sugar
- 50g golden syrup
- 50g treacle/black strap molasses
- 175g plain flour
- 1 heaped tsp baking powder
- 1 level tsp ground ginger
- Preheat your oven to 180C,/350F/Gas 4. Line 2 baking sheets with baking parchment, or, if you don’t have parchment, grease them lightly.
- Put the butter, sugar, syrup and treacle in to a large pan (large enough to stir in the flour in later), and melt together very slowly, until you have a gloopy, very dark brown, syrup. Don’t let it get to hot or it will turn into toffee!
- Take the pan off the stove and allow to cool for a minute or two. Then stir in the flour, baking powder and ginger with a wooden spoon. Stir together thoroughly until you have a pretty firm dough.
- Take heaped teaspoon-sized pieces of dough, roll them into balls and place them, widely spaced, on your baking sheets. I usually get 9 or 10 on each sheet. Flatten the balls slightly until they are about 1cm (about 1/2 inch) thick.
- Put in the oven for about 12 minutes (check after 10!). When they are that lovely ginger biscuit colour, and risen and cracked on the surface take them out of the oven, and press the tops down with a fork.
- Leave to cool for a few seconds on the sheet then transfer to finish cooling (if you can wait that long!) on a wire rack.
All that sugar has definitely helped us to get through until dinnertime. The boys even had the energy to play a few games of Skid the Squirrel on CBBC Wild.. giving me a chance to have a quick sit down… bliss!