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…
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…
70g granulated sugar
40g golden syrup
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.
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!).