Isn't it funny how any hand-me-down recipe simply has to be pre-fixed with the original 'creators' name; Aunt Sally's Apple Pie, Mum's Pasta Bake...Gran's Ginger Biscuits. They are not just ginger biscuits, god no! They are Gran's ginger biscuits and it would feel wrong to call them otherwise! These are my family's favourite biscuit by far and of course hold incredible sentimental value, being the first biscuit I ever learnt to make with my extraordinary Grandma and proceeded to make pretty much every friday (unless the afore mentioned Butterfly cakes made an appearance) up until she very sadly passed away in 2007.
She was an inspiration; a talented, SO so intelligent and sharp lady with incredibly strong morals. Aged 92, she still played the organ for the Church every Sunday, baked prize-winning cakes with the Women's Institute, knitted gorgeous blankets for charity and took me with her to play bingo every Thursday :) amazing until the very end.
But these are not just our favourite munchies for sentimental reasons, they are absolutelllyyyyy divine. They may not look like much, but they are gorgeously crisp (we are definitely what ive read are called 'anger eaters' in this house, preferring a satisfyingly crunchy snack, although I hope this doesn't reflect on personality...!) and have a flavour that far exceeds their modest exterior, every bite resulting in an oh so warming and comforting envelopment of spice that only a perfectly balanced gingersnap can give. Oh yes, I don't think ive mentioned...they are PERFECT for dunking :)
Im not going to over-guild the lily on this post, that wasn't my Gran's style, but this post is for her. I sincerely hope you try this recipe and pleaseplease if you do, let me know how it turns out for you. It is the recipe I hold dearest to me, and just perhaps it will also become your family's favourite to be passed down the generations on a scruffy cherished handwritten recipe card
Gran used teacups to measure ingredients, yes literal teacups! I can remember the exact one she used to use, a blue and white chipped and much used little ceramic thing. The recipe below includes how Gran would make it but I weighed as I went to make life a bit easier for you :) sorry for the mish-mash of units!
Gran's Ginger Biscuits
Makes 40
2 teacups (210g) self-raising flour
1 teacup (140g) caster sugar
1 tsp bi-carbonate of soda (aka baking soda)
1 tsp mixed spice
1 tsp ground ginger
1 Tbsp golden syrup
1 egg
2 oz butter or margarine
1 oz lard **
Preheat the oven to 170C and grease baking sheets
Melt the butter/marg and lard in the microwave, set aside
Sift the flour, mixed spice, ginger and baking soda into a medium-large bowl, add the caster sugar
Add the golden syrup, egg and melted fats to the dry mix
Mix well to fully combine*
Roll into roughly 1 inch marbles, place on the prepared baking sheet about 2 inches apart, and dimple each slightly in the center with your finger
Bake for 12-15 minutes (I find 14mins to be perfect!)
Leave on the sheet for 2/3 minutes and they should be easy to remove using your fingers, careful not to burn yourself though!
Cool completely on a wire rack, keep well in an air-tight container
Notes
* The dough will be pretty soft and may have a slight sheen to it. If it is too soft to hold its shape when rolled into balls add a tiny bit more flour, but this shouldn't be necessary. It should be slightly 'greasy' and easy to roll
** I am unsure if lard is available in America, if not I believe vegetable shortening would be the closest substitution. Although I have never tried it with all butter, and it would change the end product, that should still work to an extent :)
** I am unsure if lard is available in America, if not I believe vegetable shortening would be the closest substitution. Although I have never tried it with all butter, and it would change the end product, that should still work to an extent :)
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