loriusgarrulus Posted May 30, 2021 Report Share Posted May 30, 2021 Decided to sort, clean and tidy the baking cupboard out. Then a ginger biscuit baking session ensued. Quote Link to comment Share on other sites More sharing options...
strimmer_13 Posted May 30, 2021 Report Share Posted May 30, 2021 They look bloody delicious Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted May 30, 2021 Report Share Posted May 30, 2021 NOM, NOM, NOM! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted May 30, 2021 Report Share Posted May 30, 2021 I thought of Melb3 and Ditchman when I saw the title! Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted May 30, 2021 Author Report Share Posted May 30, 2021 50 minutes ago, strimmer_13 said: They look bloody delicious They are. Soft, buttery, very chewy and very gingery. 23 minutes ago, TIGHTCHOKE said: I thought of Melb3 and Ditchman when I saw the title! It would be a waste of a good ginger biscuit. Quote Link to comment Share on other sites More sharing options...
mel b3 Posted May 30, 2021 Report Share Posted May 30, 2021 1 hour ago, loriusgarrulus said: They are. Soft, buttery, very chewy and very gingery. Who ? , me or ditchman ?😊 Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted May 30, 2021 Report Share Posted May 30, 2021 2 hours ago, mel b3 said: Who ? , me or ditchman ?😊 Quote Link to comment Share on other sites More sharing options...
ditchman Posted May 31, 2021 Report Share Posted May 31, 2021 (edited) love to dunk ginger nuts ..... if they are soft in the middle....i break them in half and dip them in clotted cream........ Edited May 31, 2021 by ditchman Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted May 31, 2021 Author Report Share Posted May 31, 2021 1 hour ago, ditchman said: love to dunk ginger nuts ..... if they are soft in the middle....i break them in half and dip them in clotted cream........ Very soft in the middle. Having one with my coffee now. Quote Link to comment Share on other sites More sharing options...
ditchman Posted May 31, 2021 Report Share Posted May 31, 2021 1 hour ago, loriusgarrulus said: Very soft in the middle. Having one with my coffee now. i will send you my address............. Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted May 31, 2021 Author Report Share Posted May 31, 2021 30 minutes ago, ditchman said: i will send you my address............. Sorry. Daughter and Grandchildren arriving shortly. They are all spoken for. You can have the recipe, its very easy to make. Quote Link to comment Share on other sites More sharing options...
ditchman Posted May 31, 2021 Report Share Posted May 31, 2021 8 minutes ago, loriusgarrulus said: Sorry. Daughter and Grandchildren arriving shortly. They are all spoken for. You can have the recipe, its very easy to make. i will get mel3 to send me some his spare ginger then i will ask you for the reciepe Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted May 31, 2021 Author Report Share Posted May 31, 2021 15 minutes ago, ditchman said: i will get mel3 to send me some his spare ginger then i will ask you for the reciepe Its powdered ginger, not ginger root. 🤷♀️ Quote Link to comment Share on other sites More sharing options...
Mice! Posted June 12, 2021 Report Share Posted June 12, 2021 On 31/05/2021 at 13:28, loriusgarrulus said: Sorry. Daughter and Grandchildren arriving shortly. They are all spoken for. You can have the recipe, its very easy to make. Can you put the recipe up please, ginger biscuits are the number 1 biscuit. And yours look lovely. Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted June 13, 2021 Author Report Share Posted June 13, 2021 (edited) 12 hours ago, Mice! said: Can you put the recipe up please, ginger biscuits are the number 1 biscuit. And yours look lovely. 460g plain flour 2 teaspoons bicarbonate of soda 250g salted butter softened 200g soft brown sugar 2-3 tablespoons ground ginger (I use the 3 for very hot ginger biscuits) use freshly bought as it loses flavour if stored for a long time once opened. 2 teaspoons ground cinnamon --------‐---------------------- 100g golden syrup 120g treacle Optional extra: 50g of finely chopped crystallised ginger. Add with the syrup and treacle. Vary amount of powdered ginger if you add this. Put first 6 ingredients in a bowl and mix well (I use a Kenwood K beater) until even consistancy. Stand treacle and syrup tins in hot water to soften and run easily. Add treacle and syrup. (You can add more or all treacle and no syrup if you like them darker as long as the amount adds up to 220g total) Mix till it forms a soft dough. Scoop out balls of mix about 30ml or 2 tablespoons.(I use a lever operated small ice cream scoop) Roll into balls and flatten slightly. Put on well greased baking tray. Spread out well as they expand. Cook at 180°C or gas No.5 for 15mins. Remove from oven and leave to cool slightly on baking tray for about 5-10 mins to harden slightly before putting on cooling rack. Once fully cool store in airtight box. Makes around 20-24 biscuits. Edited June 13, 2021 by loriusgarrulus Quote Link to comment Share on other sites More sharing options...
Mice! Posted June 13, 2021 Report Share Posted June 13, 2021 Thank you 🙂 Quote Link to comment Share on other sites More sharing options...
Jim Neal Posted June 16, 2021 Report Share Posted June 16, 2021 Wow that has sparked an old memory. My mum used to bake something very similar when I was a kid. The recipe was ancient, they were called "nig-nogs" but I guess you couldn't call them that now?! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.