Sunday, May 3, 2015

Recipe: Gingernuts Biscuits (Delia Smith)

Since it's a long weekend here in KL, I promised the kids that we could do some baking. So here we are baking another easy biscuit recipe from Delia Smith's cookbook - gingernuts.



I usually try to find recipes which uses cup measurements as it's easier for the kids, but this time the recipe uses gram measurements, so kids also get a quick lesson in using the weighing scales. Not difficult - but kids need to know the progression of numbers to know when to stop piling on the ingredients.




This recipe is pretty easy and straightforward - just measure the ingredients and mix it all together. Rubbing in the margarine part is a bit messy but kids sure had fun doing it ("mummy look at my sticky fingers"). They also love rolling them into balls and then flattening them with their little fingers. Bake them until golden brown. Love the cracks on them ;)

They taste just like store-bought gingernuts, well done kids!



Gingernuts
Recipe by Baby Sumo, adapted from Delia Smith Complete Cookery Course
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
Makes 16


Ingredients
110g self-raising flour
1 heaped tsp ground ginger
1 tsp baking soda
40g caster sugar
50g margarine
2 tbsp golden syrup


1. Preheat oven to 190°C (no fan). Line a baking tray with baking paper.

2. Sift the flour, ginger and baking soda into a bowl. Add the sugar, and mix well. Add the margarine, and using your fingers, lightly rub it in until the mixture is crumbly and resembles breadcrumbs. Add the syrup, and mix everything together until you get a stiff paste.

3. Divide the mixture into sixteen pieces, then roll each piece into a small ball. Place them on the baking tray, and flatten by pressing down gently using your fingers. Remember to leave plenty of room as they will spread out while cooking.

4.  Bake in the centre of the oven for 10-15 minutes (I did mine for 13 minutes, and took them out when they're golden brown), it is normal for them to have spread out and cracked attractively. Cool on baking tray for 10 minutes, then transfer to wire rack to cool completely. Store in airtight containers.





Enjoying his homemade baked goodies


* I am submitting this post to "Cook-Your-Books #23" hosted by Joyce .


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9 comments:

  1. these look beautifully done, as always ... by the time both your kids are in primary school, they'll be baking experts! :)

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  2. My missus loves these - I, however, am not too fond of anything ginger.

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  3. my jar is empty just nice for the cookies

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  4. Hi Yen,
    Well done for mom too ... having such a great time baking together with your lovely kids. Hmmm yummy homebaked cookies ^-^!

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  5. I might be able to finish the whole tray in few minutes!

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  6. Yen, I am sure these gingernut biscuits are better than the store bought ones!

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  7. You can open a bakery with those two well-trained workers!

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  8. great inspiration. can retire dy, got little helpers!

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  9. Hi Yen,
    I like ginger biscuits, but not my kids. So all the more for me! Your biscuits looks wonderful!
    Thanks for sharing with CYB!

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