Now as far as I am concerned these biscuits are the ONLY biscuit worth using to dunk in a cup of tea…. and as we have snow on and off all day I have been slurping tea to keep me company.
But these are for the boys for an after school snack this week – a mug of hot chocolate and a few biscuits is just the job when you are freezing cold and soaked right through.
But … back to the dunking ………………….They are gloriously brittle and quite robust when dry – and they soften to just the right consistency when swished through a mug of tea without disintegrating into a slimy soggy mess in the bottom of the mug. PERFECTION!!!
In my years working as a Stage Manager (where my first job was literally making the tea!!!) I must have tasted , baked and dunked literally hundreds of varieties of biscuits – and my verdict is this……nothing can trump my Granny’s Ginger Nut biscuit recipe.
The good news is that these are easy peasy to make – and the recipe makes loads you can fill the biscuit barrel and still have a a few left over for “ahem” tasting LOL
They keep brilliantly in a tin, of course for that to happen you do have to remember NOT to tell the kids that you have been baking and have made them otherwise they will want to share – won’t they???
GRANNY’S GINGER NUTS
- 340 g SR Flour
- 170 g sugar
- 85 g Golden Syrup
- 113 g margarine
- 2 rounded tsp ground ginger
- 1 rounded tsp Bicarbonate of soda
- 1 egg
Cream the sugar, margarine and syrup in a bowl over a pot of hot water. Let the mixture cool.
Sift the flour and spices together.
Beat the egg in a small bowl.
Add in alternate spoons of flour mix and egg until it s all combined.
Take walnut sized lumps from the bowl and roll into balls. Set the well apart on a baking sheet and faltten slightly withyour hand.
Bake at 160 c for 20 minutes until an even and dark gold colour.
YES – guess who’s camera needed charging today
Still ………….. you get the idea don’t you??