After all the excessive celebratory food and drink consumed over the last few days I think we are all feeling a little bit ginger! However, there are times when only a cup of (Yorkshire, or at least English) tea will do! We don't have to forfeit the seasonal sweet offerings as they all go perfectly well with this beverage whether it be warmed mince pies, Yuletide log or a slice of Christmas cake (served with cheese in Yorkshire!)
My personal favourite is a ginger biscuit, delicious at any time of year but made seasonal with the use of a snowman, snowflake or star cookie cutter. The recipe below was passed on from my mum who used to let us make gingerbread men as children. You can vary the amount of ginger according to taste but I like mine to do what it says on the tin, ie taste of ginger!
4 oz Stork margerine
4 oz Demerara sugar
8 oz Self Raising flour
1 tbsp Golden Syrup
1 tsp Bicarbonate of soda
3 tsp Ground Ginger
Cream together the margerine and sugar then add the syrup.
Add all the dry ingredients and form into a ball
Roll out and cut into shapes
Bake on a tray at gas mark 4 for 10-15 mins
Leave to cool for as long as you can manage without trying one!
Can be decorated with piped icing or a dusting of icing sugar
Bake and enjoy ...
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