Makes: approximately 20
Prep time: 10-15 mins
Cooking time: 12-15 mins
Bake at: Gas Mark 4 / Electric Oven 180C / Fan Oven 160C
175g (6oz) self-raising flour
80g (3oz) soft light brown sugar
2 tablespoons ground ginger
½ teaspoon bicarbonate of soda
50g (2oz) margarine
3 tablespoons golden syrup
These are very nice, and very gingery! Buying spices from the supermarket is very expensive (2 tablespoons is about half – two-thirds of a jar of supermarket-bought ginger). I buy spices in bulk from www.spice-master.com. They are excellent.
As ever – margarine, when baking, should mean ‘Stork’. It is excellent.
- In a bowl, mix together the flour, sugar, ginger and bicarb.
- Melt the marg and golden syrup together in a medium saucepan over a gentle heat. Remove from the heat and allow to cool slightly.
- Mix the melted mixture into the dry ingredients, together with the egg to form a stiff mixture.
- Use a teaspoon to put the mixture onto lightly greased baking sheets/sheets lined with greaseproof paper remembering to leave space between each to allow expansion.
- Bake for 12-15 mins until golden in colour and puffy and firm to the touch.
- When cooked, remove from the oven, leave to cool on the trays for 5 minutes. Then place the biscuits on a wire rack to cool completely.
Like most of my regularly-made cake recipes this is taken (and lightly adapted) from
“Best Kept Secrets of the Women’s Institute – Cakes and Biscuits”.