These biscuits have served me well my entire life. My godmother Sheila used to make them and she kindly shared the recipe with my many moons ago. She has shared the recipe with me numerous more times since because I’m a idiot and consistently lose it! I am excited to memorialise it here – I’ve found that I use this blog as a reference for my own recipes on a regular basis – I’ve never had everything written down before!
These are not gingernuts, nor are they soft cookies – they lie somewhere in the middle – a bit crispy, a bit chewy but still dunk-able. It is worth experimenting a little to get them to exactly how you want them – cook them a little less for softer and a little longer for crisper. They make excellent tea dunkers but they have little staying power – in and out. You have been warned.
It should also be noted that these are not biscuits with a roll-able and cut-able dough – this is not suitable for gingerbread and the like – sorry!
Makes 16 Large Biscuits
85g Golden Syrup
200g Caster Sugar
350g Self Raising Flour
3 Tsp Ground Ginger
1 Tsp Bicarbonate of Soda
Preheat the oven to 170c or equivalent. Line 2 baking sheets with greaseproof paper.
Fully melt and combine 85g Golden Syrup and 115g Butter together either in a large bowl in the microwave or in a large pan over the hob.
Add 1 Egg to the butter/syrup mix and mix until fully combined.
Tip – There is no need to use any kind of electric mixer here – aeration isn’t required and it will ultimately make the biscuits tough.
Weigh 200g Caster Sugar, 350g Self Raising Flour directly into the mixture.
Add 3 Tsp Ground Ginger and 1 Tsp Bicarbonate of Soda and stir until the whole mixture resembles a slightly wet and shiny dough.
You can either take large tablespoon size balls of the dough and see how many biscuits you get or turn the dough out, even it up and cut it into 16 equal size pieces. Roll each of the balls until a little smooth. You could also make smaller balls and therefore more smaller biscuits.
Place each ball on the baking sheets making sure that you give them plenty of room to spread.
Press down the balls to flatten them slightly with the palm of your hand. The more you press, the thinner and crispier the biscuits will be.
Bake for 10 minutes (or variable – see my intro notes). They will be very soft when removed from the oven – they will harden considerably on cooling.
Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack.