Northumbrian Ginger and Cinnamon biscuits
Waking up to the sound of rain against the window was the perfect opportunity to delve into recipe books and get some inspiration.
Out comes 'Summer Cooking' by Elizabeth David, along with my new addition: 'Amaretto, Apple Cake and Artichokes' by Anna Del Conte. Tea in bed and a good book - a heavenly way to start the day!
An Elizabeth David recipe catches my eye - Sikh kebabs. She suggests that they are accompanied by chapati or on a bed of shredded lettuce. A dish is taking place in my mind, and I know there is a recipe for chapati in my curry book. Time to get up and get cooking!
Before I start, and after I have eaten my beautifully ripe melon with some vanilla yoghurt, I think about making some cakes or biscuits to fill the gap left by the banana muffins. I have a National Trust recipe for Northumbrian Ginger and Cinnamon biscuits which look interesting and easy to make.
Northumbrian Ginger and Cinnamon biscuits
6 oz butter
6 oz sugar
4 tbsp golden syrup
10 oz flour
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp bicarbonate of soda.
Melt the butter, sugar and syrup in a saucepan, over a low heat.
Weigh out and sieve the flour with the spices and soda.
Allow the butter mix to cool slightly before adding to the flour and mixing well.
If the mix is runny, allow it to cool some more so that you are able to take pieces of the dough and roll it into a walnut sized ball.
Place the balls on a baking tray lined with baking paper, and press them down gently.
Bake at 160 C for 10-15 mins, when they will be slightly risen and 'crackled' on the top.
The biscuits will flatten as they cool, but continue to have that lovely crackled top.
Enjoy with a nice cup of tea, whilst you decide what to tackle next...
Out comes 'Summer Cooking' by Elizabeth David, along with my new addition: 'Amaretto, Apple Cake and Artichokes' by Anna Del Conte. Tea in bed and a good book - a heavenly way to start the day!
An Elizabeth David recipe catches my eye - Sikh kebabs. She suggests that they are accompanied by chapati or on a bed of shredded lettuce. A dish is taking place in my mind, and I know there is a recipe for chapati in my curry book. Time to get up and get cooking!
Before I start, and after I have eaten my beautifully ripe melon with some vanilla yoghurt, I think about making some cakes or biscuits to fill the gap left by the banana muffins. I have a National Trust recipe for Northumbrian Ginger and Cinnamon biscuits which look interesting and easy to make.
Northumbrian Ginger and Cinnamon biscuits
6 oz butter
6 oz sugar
4 tbsp golden syrup
10 oz flour
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp bicarbonate of soda.
Melt the butter, sugar and syrup in a saucepan, over a low heat.
Weigh out and sieve the flour with the spices and soda.
Allow the butter mix to cool slightly before adding to the flour and mixing well.
If the mix is runny, allow it to cool some more so that you are able to take pieces of the dough and roll it into a walnut sized ball.
Place the balls on a baking tray lined with baking paper, and press them down gently.
Bake at 160 C for 10-15 mins, when they will be slightly risen and 'crackled' on the top.
The biscuits will flatten as they cool, but continue to have that lovely crackled top.
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| Batch 1 |
 |
| A crackled top |
Enjoy with a nice cup of tea, whilst you decide what to tackle next...
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