The weather is miserable. It's perfect fibre crafting weather. It's also good baking weather so here is the Obligatory October Baking Blog post.
I'm going to Loop's yarn swap for MSF tomorrow and have made some biscuits to take along. Of course they are gingernuts, my signature biscuit. Here's my recipe, adapted from The Cranks Recipe Book.
60g Margarine or butter 175g Plain flour 60g brown sugar 100g Golden syrup 2tsp baking powder 1tsp Bicarbonate of soda 2tsp Ground ginger
For the icing Icing sugar Ginger cordial
Rub the butter and flour and baking powder together until you have a crumbly mixture. Stir in the sugar. Warm the golden syrup and add the bicarbonate of soda and ground ginger. Add the ginger golden syrup mixture to the flour and butter mix. Knead them together to form a dough. Roll small ball of dough, flatten them slightly and place them on a greased baking sheet leaving a good amount of space between them as the dough will spread.
Bake in the oven at 180C for about 15 min. Leave to cool on a wire tray.
Optional ginger icing
To make the icing measure the icing sugar into a bowl, add a small amount of cordial and stir well. Gradually stir in more cordial, less than a teaspoon full at a time until the icing is your desired consistency. Once the biscuits have cooled ice them.
Variation: Add some chopped crystallised ginger to the biscuit mixture before baking.