As a few people have asked for my ginger-nut recipe I have posted it online.
You will need:
350g self-raising flour
a pinch of salt
200g golden caster sugar
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
115g unsalted butter
85g golden syrup
1 large egg, beaten
(also several baking sheets greased)
Sift the flour into a mixing bowl with the salt, sugar, ginger and bicarbonate of soda. Put the butter and golden syrup in a small saucepan and heat very gently, stirring occaisionally, until the butter melts. Remove the pan from the heat, let it cool until just warm, then pour on to the dry ingredients. Add the egg and mix thoroughly.
Roll the dough into around 30 walnut-sized balls. Place the balls well apart on your prepared baking sheets then flatten slightly with your fingers.
Cook in a preheated oven at 170 c (325 f) Gas mark 3 for 15-20 mins or until golden brown (15 mins for soft chewy and longer for crunchy). Remove from oven and transfer carefully to a wire rack to cool.
Sal’s hint – if you cook in two batches you can make both chewy and crunchy biscuits.
Enjoy!!!
