I Love making biscuits, they are so quick and easy to make I often wonder why i don't make them more often, other than my expanding my waistline.
Once you have made biscuits you never really want to go back, in all my baking years I've never made Gingernuts and I'm kicking myself they are divine, cheap, simple and I'm not sure any will be left for my husband.
I turned to my trusted Delia everyday cooking book. I have simply adapted it for a baking when you have little energy.
Spoon Usage 1
Skill level - Novice (great for children)
Cost - 25p (I'm guessing - assuming you have the staples in your store cupboard)
makes 16
Oven temp 190C Gas mark 5
Middle shelf
Yes that's right 25p and im being overly generous its probably more like 20p
Equipment
Baking sheet
baking parchment
Mixing Bowl
scales
spoons
Ingredients
4oz (110 g) Self Raising Flour
1 rounrded 1tsp ground ginger (so just a tiny bit more than a level spoonful)
1 tsp Bicarbonate Soda
1.5 oz 40g granulated sugar
2oz (50g) margarine
2 table spoons golden syrup
Weigh out the ingredients.
to be honest there is so little prep I'm going to just do the recipe.
1. Weigh out the flour, add the bicarb of soda and the ginger - sift into a large bowl.
2. add the sugar - give a little stir
3. add the margarine and rub the flour until it resembles fine breadcrumbs.
Have a little rest at this point if needs be, but it only takes a few seconds if the margarine is soft. you could do this stage in a food processor if you like.
4. Add the golden syrup and mix into a stuff paste. trust the recipe at this stage as you might think it will never come together.
I discarded the spoon and used my hands, i found it much easier to bring it together and the warmth of my hands helped bind it. keep going until it forms a ball.
have a little rest.
5. make little balls try and make them the same size - this will make 16 in total.
NB if like me you have an old tin use the baking parchment - i dob a little marg on the tin to stop the parchment moving about. If you have a non stick tray you dont need parchment.
6. place on a large baking sheet - space them well apart. press each ball down slightly.
7. put in centre of the oven for 10 minutes.
Tip: Biscuits cant go from under to over done very quickly, depending on your oven you can cook them for up to 15 minutes but mine were slightly over at 12.
8. when they come out they will still be a bit soft. don't worry they will be perfect once cooled. place on a cooling rack- Once cool will be nice and crunchy.
Have to say these were delicious - just gingery enough, crunchy and so much nicer than shop bought ones. It took so little time to make.
Enjoy :-)
Once you have made biscuits you never really want to go back, in all my baking years I've never made Gingernuts and I'm kicking myself they are divine, cheap, simple and I'm not sure any will be left for my husband.
I turned to my trusted Delia everyday cooking book. I have simply adapted it for a baking when you have little energy.
Spoon Usage 1
Skill level - Novice (great for children)
Cost - 25p (I'm guessing - assuming you have the staples in your store cupboard)
makes 16
Oven temp 190C Gas mark 5
Middle shelf
Yes that's right 25p and im being overly generous its probably more like 20p
Equipment
Baking sheet
baking parchment
Mixing Bowl
scales
spoons
Ingredients
4oz (110 g) Self Raising Flour1 rounrded 1tsp ground ginger (so just a tiny bit more than a level spoonful)
1 tsp Bicarbonate Soda
1.5 oz 40g granulated sugar
2oz (50g) margarine
2 table spoons golden syrup
Weigh out the ingredients.
to be honest there is so little prep I'm going to just do the recipe.1. Weigh out the flour, add the bicarb of soda and the ginger - sift into a large bowl.
2. add the sugar - give a little stir
3. add the margarine and rub the flour until it resembles fine breadcrumbs.
Have a little rest at this point if needs be, but it only takes a few seconds if the margarine is soft. you could do this stage in a food processor if you like.4. Add the golden syrup and mix into a stuff paste. trust the recipe at this stage as you might think it will never come together.
I discarded the spoon and used my hands, i found it much easier to bring it together and the warmth of my hands helped bind it. keep going until it forms a ball.
have a little rest.
NB if like me you have an old tin use the baking parchment - i dob a little marg on the tin to stop the parchment moving about. If you have a non stick tray you dont need parchment.
6. place on a large baking sheet - space them well apart. press each ball down slightly.
7. put in centre of the oven for 10 minutes.
Tip: Biscuits cant go from under to over done very quickly, depending on your oven you can cook them for up to 15 minutes but mine were slightly over at 12.
8. when they come out they will still be a bit soft. don't worry they will be perfect once cooled. place on a cooling rack- Once cool will be nice and crunchy.
Have to say these were delicious - just gingery enough, crunchy and so much nicer than shop bought ones. It took so little time to make.
No comments:
Post a Comment