Monday, 7 December 2015

Festive Baking - Ginger Crunchies

There’s not a more Christmassy flavour than ginger, am I right? I’m all about Gingerbread lattes, gingerbread men, give me all the ginger. So when I fancied baking, it had to involve ginger, and these Ginger Crunchies fitted my needs perfectly. Now I’m not the best baker by any means, I find it quite stressful to be honest, but I found this recipe relatively easy to follow, so I thought I’d share it with you today.
To make the biscuits, I used:
110g (4oz) softened butter
60g (2oz) caster sugar
140g (5oz) plain flour
1tsp baking powder
1tsp ground ginger
And for the icing, I used:
4tbsp icing sugar
2tbsp butter
1tsp ground ginger
3tsp golden syrup
I started by preheating my oven to Gas Mark 4, although my oven isn’t the best, so I had to turn it up a little throughout the cooking time. I lined a small baking tin with kitchen foil, and then set to making the biscuits.
I creamed together the butter and the sugar (unsuccessfully at first, I told you, I’m pretty useless), and then added the flour, baking powder and ginger into the bowl. I mixed all this together, until I was left with a ball of dough.
I pressed the dough into the foil-lined tin, and popped it into the oven for around half an hour, although the recipe states that 15-20 minutes should be plenty. I was worried that my dough didn’t look like it was going to be very thick, but don’t worry, it does rise.
For the icing, I put all the ingredients into a pan, and heated them gently, stirring until they all came together. Once combined, I poured over the biscuit, and then cut the biscuits into small squares. The recipe says it should make 16 biscuits, but I only made 12 – I did have to cut a little off from around the edges to make it nice and neat.
Once cooled, they’re ready to eat, and they’re delicious. Crunchy from the biscuit and chewy from the topping, what more could you want?
I hope you enjoyed this little recipe – let me know if you try it.
Until tomorrow,

*This recipe was from The Women’s Institute Vintage Teatime, by Jessica Simmons - which you can purchase here.

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