A very easy, old-fashioned biscuit made by the melting
and mixing method. As well as ground or powdered ginger, this mixture includes
stem ginger, sold preserved in syrup, a combination popular since the
eighteenth century.
You will need
350g self-raising flour
1 tablespoon ground ginger
1
teaspoon bicarbonate of soda
200g caster sugar
115g unsalted butter
85g golden
syrup
1 medium free-range egg, beaten
35g (2 pieces) stem ginger, drained and finely
chopped
3 baking trays, greased with butter
Preheat the oven to 170°C/325°F/gas 3.
Sift the flour, ground ginger,
bicarbonate of soda and sugar into a mixing bowl. Gently melt the butter with
the syrup in a pan over a low heat and set aside until barely warm. Pour this
mixture into the mixing bowl, add the beaten egg and the stem ginger and mix
with a wooden spoon. When thoroughly combined, roll the mixture into 24
walnut-sized balls, using your hands.
Arrange on the prepared baking trays,
spacing them well apart to allow for spreading. Bake in the preheated oven for
15 to 20 minutes, until a good golden brown. Keep an eye on them and, if
necessary, turn the trays around halfway through the cooking period so that the
biscuits brown evenly.
Leave the biscuits to cool on the trays for a couple of
minutes, then transfer to a wire rack and leave to cool completely. Store in an
airtight container.
For more cool information about baking click here.
