Make up this recipe and you will never buy gingernuts again.
6 oz flour
1/2 tsp.baking powder
1/4 tsp baking soda
2 tsp ground ginger
1 tsp mixed spice
3oz butter or margarine
3oz golden syrup (warmed)
3oz soft brown sugar
1 tablespoon finely chopped mixed peel or the finely grated rind of one lemon.
Sift all dry ingredients together in bowl, rub in butter, stir in sugar and peel then add the warmed syrup. Mix well.
Place walnut sized pieces on a greased tray and bake in a preheated oven at 325° f (180°C ) for about eight minutes. Allow to cool slightly on tray before lifting onto a wire rack.
Mixed spice? make it up yourself, Recipe follows, all ingredients are ground spices.
2 tablespoons cinnamon
1 tablespoon pimento
1 teaspoon nutmeg
1/2 teaspoon each – ginger, cassia, coriander and cloves
Mix together and store in an airtight container.
Things you can do with gingernuts
2 gingernuts held together with hokey pokey icecream – really hard, disgustingly messy, tastes great and a true test for the fanatic!!!
Try zapping several in the microwave for a few seconds and then topping with whipped cream………..wicked.
You missed the sherry/brandy/whisky `topping’…
Yes! so I did, well you just kickstarted my memory banks, here is another suggestion:
Dip the biscuits in sherry/brandy/whisky/Rum – or fruit juice and place two or three into a stemmed glass sundae dish. Putin a spoonfull of chopped cooked fruit such as pears or peaches and top with whipped cream. Fresh raspberries or strawberries are also nice. The ultimate touch in decadence is of course to use Benedictine liquer.