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After a considerable break, the blog is up and rolling again, for the Christmas holidays anyway, so here’s something to get you going…

350g self-raising flour

1 tbs ground ginger

1 tsp bicarbonate of soda

200g caster sugar

115g butter

85g golden syrup

1 egg, lightly beaten

4 pieces stem ginger, drained and finely chopped

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Sift the dry ingredients together. Melt the butter and syrup together over a low heat and allow to cool briefly.

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Then mix with the dry ingredients along with the egg and stem ginger. Roll the combined mixture into walnut-sized balls

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and bake them, well-spaced out on the trays, at 170C for 15-20 mins.

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