Ginger Biscuits

Muscle memory.

So, you know I was supposed to fly back home this week, after two and a half years.

And now I’m not.

So, you know I’m obviously not doing great.

Anyway I thought let’s try and get into the spirit of the season a bit – distract myself etc.

So, you know we decorated our grand and glorious holly bush, and various fruit tree saplings in our tiny little garden.

And I decided to make ginger biscuits. As I was chopping (excessive amounts of) crystallised ginger, boy walked in and said, “You’re making ginger biscuits! Just like you always do before our flight!”

There’s a back story here, of course. Boy used to get air sick, especially close to landings – ginger is great for nausea, so I’ve always made a batch of ginger biscuits for our travels back home. And even though it’s been nearly three years since we’ve made that trip, boy remembers.

As apparently my mind/ body does.

Muscle memory.

Anyway. Shall we?

Ingredients:

50 gm unsalted butter.

1 tablespoon golden syrup.

175 gm self raising flour.

50 gm light muscovado sugar.

50 gm Demerara sugar.

75 gm crystallised ginger, finely chopped.

1 tablespoon ginger powder.

1 teaspoon bicarbonate of soda.

I egg, beaten.

Method:

So let’s preheat our oven to 160C/ 140C fan. And line a couple of baking sheets with parchment paper.

Then let’s put out butter and golden syrup in a pan on a gentle flame, stirring till it’s melted.

Next let’s put the flour, soda bicarbonate, ginger powder, crystallised ginger and both the sugars in a large mixing bowl. Stir everything together and then add the melted butter/golden syrup, and mix well. Add the egg and bring everything together into a dough.

Divide your dough into 16 equal pieces and roll them into little balls. Place them, slightly apart, on your lined baking trays and flatten a little using your fingers.

Into the oven for about 20-25 minutes till they’re golden and firm around the edges.

Take trays out and leave biscuits to cool slightly and firm up before moving them to a wire rack to cool completely.

That’s it. You’re done. All you need to do now is put the kettle on and brew a nice hot pot of tea.

You’re welcome.