This ancient recipe has been around since well before my kids were mixing up biscuits in the school holidays, turning the kitchen into a floury, sticky mess, but this is one of the recipes we used to make together. They are perfect for the beginning baker, melt, mix and cook. The measurements are in old measurements on my original recipe so I have changed them to metric measurements. Eat lots of them with big mugs of milky tea! Tip: Castor sugar will mix in better than ordinary sugar, but it doesn’t really matter much in the end.
Morning Tea on a rainy summer day
Melt together, mix, then cool a little: 125g butter, 1 tablespoon of golden syrup, 1 cup of sugar.
Add: 1 beaten egg, 1 teaspoon of baking powder, 3 teaspoons of ground ginger, 2 1/2 cups flour, 1/2 teaspoons of baking soda, you can add some chopped chrystalised ginger if you like a stronger ginger taste.
Roll into balls, do not flatten. Bake at 180 degrees for about 20 – 25 minutes until golden.
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Have these in the oven now… can’t wait!