Gingernuts are not anything I’d really buy in the supermarket but, home made, they are not only delicious, but also super-easy.
This year I decided that, each and every month I would make a positive, healthy change.
This is because I have slid into rather bad habits since late 2016, which was a traumatic year for me. So January was all about giving up NOTHING but instilling an exercise routine – which I have done. And February we are giving up all shop bought cakes, biscuits, sweets, chocolate etc. (aside from high days and holidays, because my children adore the loathsome Fox’s Party Rings for a birthday..).
But home made we can still have. I’m not ready for any sort of deprivation just yet.
I made these a few weeks ago, for a friend who loves ginger. The original recipe is Delia and I’ve adapted it slightly. The original is from Delia’s Complete Cookery Course which is from 40 years ago and the original recipe calls for margarine. Delia’s more recent incarnations changed it to butter.
110g self raising flour
Two level teaspoons of ground ginger
1 teaspoon of bicarbonate of soda
40g granulated sugar
50g butter, from the fridge, sliced into little pieces
50g golden syrup
1 piece of stem ginger in syrup, drained and chopped (you could also use the syrup in part exchange for the golden syrup)
This is what you do
Heat the oven to 190C.
Put the flour, ginger, bicarb and sugar into a bowl and mix around. Add the butter and rub between fingers to make like fine breadcrumbs. Now add the chopped stem ginger and the golden syrup. Mix together lightly to form a dough.
Break off little pieces (my mixture made about 12), roll gently between your palms, put on a baking parchment lined tray, flatten with a fork or your hand.
Bake for a scant seven minutes. Delia says 10-15 mins and I’m not sure what would have been going on in her oven back in the day, mine are over cooked at eight minutes so watch them carefully. In 15 minutes these would be incinerated.
Take out, cool, eat, yum.