On a milk-run to the corner shop this afternoon I was overcome by an overwhelming craving for gingernut biscuits. This happens. They are, in my opinion, the most underrated biscuits and by far my favourites. But the corner shop didn’t have any – what kind of self respecting corner shop doesn’t sell gingernut biscuits!! Rather than unleash my almost uncontrollable rage (sugar low) on the very nice man behind the counter I decided to be proactive about it. And Delia came to my rescue. Me and Delia are not always the best of pals (last year’s mince-pie-gate leaps to mind) but today we are BFFs.
- 4 oz self raising flour (110g)
- 1 slightly rounded teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 1 1/2 oz granulated sugar (40g)
- 2 oz margarine (50g)
- 2 tablespoons golden syrup
Preheat the oven to 190 degrees. Grease a large (mine wasn’t big enough, should have used two) baking sheet.
Sift the flour, ginger and bicarbonate of soda into a mixing bowl, add the sugar, then lightly rub in the margarine until the mixture is crumbly. Next add the syrup and mix everything together to form a stiff paste.
Now divide the mixture into 16 pieces about the same size as each other, and roll each piece into a little ball. Place them on the baking sheet, leaving plenty of room because they spread when cooking. Flatten each ball slightly with the ball of your hand and bake for 10-15mins.
They literally take ten minutes to make and were cooked by the time I’d done the washing up. Now I have to be honest – mine weren’t quite round as I didn’t spread them out enough. But who cares because I’ve just eaten three while I’ve been writing this and am eyeing up the fourth. This is my little tribute to the Great British Bake Off as the final is on tonight. Thank you Delia.