Ginger it up

I love ginger in all its forms – fresh in a soothing cup of tea or spicing up a soup or curry, preserved or crystallised (dipped in chocolate – oh my word!), and, of course, dried and ground in cakes and biscuits. It has such a lovely, warming and evocative flavour, which I guess is one of the reasons why it crops up in recipes for this time of year, when we’ve been out in the cold, Trick or Treating or Guising, watching fireworks, or just working hard in the autumn garden. We’re all feeling a bit chilly here at the moment so I thought some gingery Saturday baking was in order…

ginger scrunchie recipe

I spotted this recipe for ginger biscuits called Ginger Scrunchies in one of my favourite charity shop finds… a lovely book, originally published in the 30’s called Cheshire Cookery. It’s one of those books that assumes so much knowledge, you realise how for many women at that time, cooking and baking would have been something they’d learned within the family, rather than from books. It also has these lovely little woodcut illustrations which make it a real pleasure to browse through.

These are really yummy – I made some on Thursday and they went down really well with the kids and at our Home Education group yesterday, so I made some more today…

Ginger Scrunchies

100g butter
70g granulated sugar
40g golden syrup
40g molasses
100g plain white flour
100g spelt or plain wholemeal flour
2 tsp ground ginger
50g rolled oats
1 tsp bicarbonate of soda
pinch of salt

  • Melt the butter, sugar, syrup and molasses in a pan very gently until you have a thick dark syrup in which all the sugar has melted.
  • Remove from the heat and leave to cool for a couple of minutes whilst you line a couple of baking trays with baking parchment, and put the oven on to preheat to 160C or Gas Mark 3.
  • Sift the flour straight into the pan along with the ginger and the bicarbonate of soda, then stir in the oats and the salt.
  • Form into small balls, just a bit smaller than a golf ball, and put on the baking sheets – I got 12 on each sheet, 24 in all. Flatten each ball slightly with your hand.
  • Bake for 12-15 minutes (maybe a little longer if you don’t have a fan oven), until they have darkened in colour, flattened a little and cracked on the surface.
  • Remove from the oven and flatten each biscuit a little with a fork and then allow to cool a little on the trays before transferring to a rack to cool completely.
These would be great as a healthy Trick or Treat donation, if you are brave enough to deviate from the standard Haribo/Cadbury fare…

Stirring the pudding from Cheshire Cookery

Two little reminders – don’t forget to sign up to win my lovely little owl purse, and, if you haven’t already, pop round and vote for your favourite creations in the Pings and Needles Japanese Scrap Bag challenge (you can even vote for me if you like… ;-), but it’s not obligatory!).


22 thoughts on “Ginger it up

  1. Ooh, they look lovely. I like the idea of using spelt flour – I’ve started eating spelt cereal lately and am really enjoying it. Thanks for the recipe!

  2. My office-mate brought a bag of crystallised ginger in to work last week and offered me a piece. I tried it even though I wasn’t sure I liked it. That was it – I was hooked!!! I love ginger cake too and made a lovely one in my breadmaker a couple of times.
    Teresa x

  3. Look delish Ali, I am going to try these today. I absolutely love giner and have just discovered naked crystalised ginger from our local branch of Booths ( it isn’t coated in sugar). It is sooo nice when you need a quick sugar fix, but slightly healthier. x

    1. Jane, that naked crystallised ginger sounds like a great product – yummy. I really like the Crazy Jack’s brand, because it is super strong and spicy, but you can only get it at Christmas (or at least, I’ve only been able to find it at Christmas). Hope you get on well with the biscuits.

      1. Made them yesterday afternoon – absolutely delicious, everyone loved them. They are going to be regular makes from now on.

  4. Thanks for sharing. Sounds like your a bit of a baker. Are you any good at chocolate brownies? I can never get them quite right, and would love you to share tips if you have them?

  5. Oooh, I can’t wait to try this. Ginger snaps + hob nobs = top combo!!
    Ginger is an amazing thing, it improves the circulation, is antibacterial (as proven by my SYS Biology project ;-)) and apparently can help with travel sickness.

    1. I can believe that about ginger and travel sickness – I know a lot of people swear by it for morning sickness too (didn’t work for me sadly!). I drink fresh ginger tea when I have heartburn, it really seems to help.

      1. None of the humans in this house suffer from travel sickness, but our vet recommended gingernuts for the (late) dog’s car sickness, and they worked for her.

  6. We live on the edge of the India Bazaar so I am able to secure the most amazing fresh ginger. My daughters love, love gingersnaps. Thanks so much for posting this recipe, I am certain they will love them!

  7. They look yummy! I have to disagree with ginger in tea.. I’ve just switched to fruit/herbal teas and I found the lemon and ginger one awful lol! Ginger cakes, ginger biscuits though – well those I am addicted to!

    1. Manda you need to try fresh ginger tea (maybe with a touch of honey). Just slice up a 2cm piece of fresh ginger, shove it in your cup and pour boiling water on top. It’s really yummy and very warming. And enjoy with a big piece of ginger cake on the side!

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