So, it was a day of being snowed into the cottage here with lots of snow and arctic weather, and no sign of the blizzards fading for the next few days. Much to the joy and relief of the children, the school was closed for the day or possibly two, so we made these gingerbread biscuits again as they are a firm favourite now (and there is only so many snowmen can be built in one day without hypothermia numbing toes and fingers!)
The great thing about these crunchy biscuits is they keep for up to two weeks in an airtight container and never go soft, which is a pet hate of mine regarding a lot of recipes for homemade ones. We decorated them with all sorts of everything we could find in the pantry, so use what you have, these ones have dark chocolate chip, glace cherries and crystallized ginger. Frugal, easy and quick to make – enough said.
- 125g /6oz plain white flour
- 2 1/2 oz / 80g white sugar
- 1 1/2 tsp ground ginger
- 1 tsp bread soda
- 7 tbsp golden syrup
- 75g / 2 1/2 oz butter or margarine
Pre-heat oven 180C.
Sieve the flour, ginger and soda in a bowl. Add the sugar.
Put the tablespoon into a cup of boiling water, this eases the measuring of the syrup with less stickiness. Warm the syrup with the butter until it’s melted.
Add the syrup and butter to the dry ingredients and mix well.
Flour the worktop and roll out the dough to about 5mm thickness.
Cut to whatever shape you like and bake for 12-15 minutes.
Leave to cool on the tray.
Seamus Our Snowman