Welcome to our church lock-down recipe #3! This time we’re sharing the recipe for Ginger Biscuits…
We’re doing this to try and make up for being closed whilst during the lock-down – and for people consequently missing out on the cakes, buns and biscuits that would have been on offer at the Coffee Morning, Afternoon Tea and Summer Fair. The fair was planned for this weekend and would have marked our 250th anniversary as a church.
To see our lock-down recipe for flapjack, please go to this post – or for Queen’s Cakes take a look here.
#3: Ginger biscuits – aka Gingernuts
You’ll need the following ingredients for this ‘melting’ method:
- 2 ounces (50g) margarine;
- 1 ounces (25g) caster sugar;
- 4 ounces (100g) self-raising flour;
- 1 tablespoon of syrup (about 1 ounce);
- 1 teaspoon of ground ginger;
- Half a level teaspoon of bicarbonate of soda – and a pinch of salt
Then you’ll want a greased baking sheet; an oven pre-heated to 350 degrees F, 180 degrees C or Regular 4; and a shelf in the centre of the oven.
Method
Sift the flour, salt, ginger and bicarbonate of soda onto a plate.
Put the margarine, sugar and syrup in a pan to melt.
Stir the dry ingredients into the pan.
Mix thoroughly and when the mixture is cool enough to handle, roll the mixture into even sized balls. The size is down to your preference. You could make a dozen small biscuits or half-a-dozen large ones (like we have in the picture) – or something in between.
Remember to put water into your pan as soon as you’ve emptied it of mixture or it will be hard to clean later!
Put the balls onto the baking sheet and flatten slightly.
Bake in the pre-heated oven for 10 to 15 minutes until golden brown. Put the biscuits on a wire-tray when they are firm.
Allow to cool and enjoy!
Any requests?
So, that’s our lock-down recipe #3! Please use the comment section below to let us know how you get on – and look out for our next recipe, which will be for Melting Moments. If you’ve any requests then please let us know!
