Posted in honour of Three Biscuit Thursday!
These biscuits are incredibly easy to bake. I came up with the recipe when I was pregnant with Peter, and had to commute to work by car for several hours each day. These biscuits helped with my morning sickness in the car, but are equally fantastic with a mug of coffee or tea. The original recipe was by Delia Smith, but I found it lacking in the Ginger Department for me, and stepped it up a few notches! The recipe makes 32 biscuits.
- 3 heaped tsp Ground Ginger
- 225g Self Raising Flour
- 2tsp Bicarbonate of Soda
- 80g Granulated Sugar
- 120g Softened Butter
- 4 balls of Stem Ginger (in syrup)
- 2 tbsp of Syrup (from the Stem Ginger jar)
- 2 tbsp Golden Syrup
Mix together the Ground Ginger, Bicarbonate of Soda, Flour and Sugar until combined with no lumps!
Then mix in the softened butter until the mix turns crumbly.
This is the Stem Ginger in Syrup that I use.
Chop the Stem Ginger finely.
Add the chopped ginger, Ginger syrup and Golden Syrup to the mix.
You can leave out the Stem Ginger and the Ginger Syrup if you want to make it less gingery, but you will need to replace the Ginger Syrup with an equal volume of Golden Syrup. You could also use 4 heaped tablespoons of chopped Glace Ginger and 4 tbsp Golden Syrup.
Roll into 32 equally sized balls, and place on a silicon baking sheet with plenty of space between them.Bake at 180 degrees for 7 minutes, then turn the tray and bake for a further 2 minutes until golden brown.
Allow to cool for a while on the tray before transferring to a wire rack.