My very good friend Goody recently let slip that she sometimes like to nibble ginger nuts whilst chilling out in front of the TV of an evening. A gorgeously domestic and indulgent picture but one with a few additives and other nasties. As a thank you for all her love and support, I resolved to knock her up a batch of my ginger nuggets and to christen my oven in the process.
This recipe is one that I’ve tweaked and reworked over the years until I think I’ve got these sparkly little gems just right. They are unbelievably easy to make and have been known to cure my eldest sister’s morning sickness.
Ginger Nuggets (makes approximately 16)
4oz plain flour
1 level tsp bicarbonate of soda
1- 2tsp ground ginger (according to personal taste)
2oz golden caster sugar
2oz golden syrup
1 knob of stem ginger in syrup, chopped finely
2-3 tbsp golden caster sugar - extra
Sift the flour, bicarb of soda and ginger into a mixing bowl.
Weigh the butter, sugar and syrup directly into a little saucepan – a good trick when measuring syrup is to run the spoon under a hot tap first and then the syrup glides off with ease.
Warm the saucepan over a gentle heat until the butter has melted and the mixture is runny without getting too hot. Pour the wet ingredients into the dry, add the chopped stem ginger and mix well to form a soft dough. Wrap in clingfilm in a long sausage shape and chill in the fridge for at least one hour.
Preheat the oven to 180C/gas 4. Unwrap the dough and slice into 16 pieces.
Put the extra sugar into a plastic food bag and toss each slice so that they are well coated in sugar. Arrange them on a baking sheet, leaving plenty of room for spreading. Flatten them a little with a palette knife.
Bake in the middle of your oven for 10 minutes, leave the biscuits on the tray for one minute and then transfer to a wire cooling rack.
Whilst they may not be the prettiest of biscuits, I'm assured that the taste more than compensates for their aesthetically challenging appearance!