Stem Gingernuts

Stem Gingernuts

From the Great British Bake Off Official Calendar 2013                JANUARY

        
A very easy, old fashioned biscuit made by the melting and mixing method. As well as ground or powdered ginger, this mixture includes stem ginger, sold preserved in syrup, a combination popular since the eighteenth century.



Ingredients:

350 gr selfraising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200 gr caster sugar
115 gr unsaltened butter
85 gr golden syrup
1 medium free-range  egg, beaten
35 gr stem ginger drained and finely chopped

3 baking trays, greased with butter.

I used two big ones lined with baking paper. The recipe says it makes 24 but i got far more biscuits from it.


1. Preheat your oven to 170C.
 
2. Sift the flour, ground ginger, bicarbonate of soda and sugar into a mixing bowl. Gently melt the butter with the syrup in a pan over a low heat and set aside until barely warm. Pour this mixture into the mixing bowl, add the beaten egg and the stem ginger and mix with a wooden spoon.

3. When thoroughly combined, roll the mixture into 24 walnut-sized balls, using your hands.

4. Arrange on the prepared baking trays, spacing them well apart to allow for spreading. Bake in your preheated oven for 15-20 minutes, until a good golden brown.

5. Keep an eye on them and, if nescessary, turn the trays around half way through the cooking period so that the biscuits brown evenly. Leave the biscuits to cool on the trays a couple of minutes, then transfer to a wire rack and leave to cool completely.

6. Store in an airtight container.



3 birthdays on the calendar:

Robert Burns 1759

Stephanie  1984

Daniël 1986


                                                              "Enjoy"