Comforting Ginger Biscuits

Photo © Rob Jones

Rain

Then more rain.

Never seen so much rain. More rain to come. Rain on rain.

Nothing to be done but sit by the roaring fire, with a slightly damp fragrant dog, and a good book and …

Ginger Biscuits.

On a whim, suddenly made and extremely satisfying.

100g Butter
75g Brown Sugar
100g Golden Syrup
250g Self raising Flour
1 Tablespoon Fresh Ginger
1 1/2 Teaspoon of Ground Ginger
1 Teaspoon Bicarbonate of Soda
1 Small Egg

Mix the butter and sugar together to begin with. Then add the golden syrup, ginger, bicarb and egg.

When that’s well mixed, sift in the flour gradually and mix well. Resist the temptation to eat the mix raw. (I couldn’t)

Grease a baking tray. Take a golf ball chunk of mix, and roll in the palm of your hand. Place it on the greased baking tray. It’ll flatten during cooking. Which means you need to leave a decent amount of space between each blob.

Into the oven. Keep an eye on them. Bring them out when they look golden, and place them on a rack.

They get harder as they cool, but retain a pleasant sponginess in the middle.

You could drizzle some crystalised ginger on top before cooking.

Go back to watching the rain.

RJ