One of the strongest memories from childhood is being given home made ginger biscuits whenever we went to visit my Gran. There was always a supply in the biscuit barrel in her sideboard and my sister and I loved them.
Gran’s now in her nineties and arthritis in her hands prevents her from baking as much as she would like. Whenever I smell anything with ginger in I am taken back to sitting in her back room and munching a biscuit with a glass of squash.
Tomorrow is the WWA AGM and I offered to sort out refreshments. Biscuits was the obvious thing to make and it seemed a while since I’d used Gran’s recipe. At the moment 59 58 biscuits (one had to be eaten for quality control reasons) are cooling in the kitchen. The recipe normally makes about 14 biscuits (more if you go for smaller ones!) , but I made two batches of double the ingredients today.
Here’s the recipe – I just hope you enjoy them as much as I do!
4 oz self raising flour
2 oz margarine
2 1/2 oz sugar
1 level teaspoon ground ginger
1 level teaspoon bicarbonate of soda
1 tablespoon golden syrup
Mix the dry ingredients together in a bowl.
Melt the margarine and golden syrup gently in a pan.
One all liquid, pour into the dry ingredients and mix to make a dough.
Use your hands to make into small balls.
Place the balls on a lined baking tray and press each one down slightly with a spoon or fork.
Bake for 10 – 15 minutes at 180 degrees C.