{"id":921,"date":"2015-06-01T09:30:24","date_gmt":"2015-06-01T09:30:24","guid":{"rendered":"https:\/\/blog.newton-grange.co.uk\/?p=921"},"modified":"2020-11-17T11:09:22","modified_gmt":"2020-11-17T11:09:22","slug":"you-cant-beat-a-ginger-biscuit","status":"publish","type":"post","link":"https:\/\/blog.newton-grange.co.uk\/you-cant-beat-a-ginger-biscuit\/","title":{"rendered":"You can’t beat a ginger biscuit!"},"content":{"rendered":"

My favourite ingredient to be used in baking at the moment is ginger.\u00a0 Stem ginger.\u00a0 It lives in a jar (full of syrup to preserve the ginger) and can be sliced and diced to provide the most delicious flavour to cakes and biscuits.\u00a0 Ginger is such a versatile ingredient\u00a0– fresh root ginger can be an amazing, zingy edition to a stir fry!<\/p>\n

Lovingly wrapped and ready for our cottage holidaymakers, these stem gingernuts are a fixture on the Bank Newton menu at the moment. For eating alone…or dunking in a cup of tea. Bliss.<\/p>\n

\"Stem<\/p>\n

So, how do I make them?<\/p>\n

Melt 115g unsalted butter and 85g golden syrup in a saucepan over a low heat and leave on one side to cool.<\/p>\n

Sift 350g self raising flour, 1 tablespoon ground ginger, 1 teaspoon bicarbonate of soda and 200g caster sugar in to a mixing bowl.<\/p>\n

Pour the cooled butter and syrupy mixture in to the dry ingredients and add 1 beaten egg and 2 pieces of stem ginger, finely chopped.<\/p>\n

Mix together then roll the mixture in to (approximately 24)\u00a0small balls with your hands, then arrange on greased baking sheets.<\/p>\n

Bake in an oven set to 170 C \/ Gas Mark 3 for 15-20 minutes until golden brown.\u00a0 Leave on wire racks to cool before removing them and keep in an airtight container.<\/p>\n

 <\/p>\n

And how do I ensure quality control? I try to follow these two simple top tips.<\/p>\n

1. Practice patience. Don’t rush the melting sugar and syrup stage and do leave it long enough before the mixture has cooled and become a wonderful sticky consistency before adding it in to the dry ingredients.<\/p>\n

2. Use real butter. Every time. No skipping for margarine or similar.<\/p>\n

Do hope you enjoy – either sampling here or making at home.\u00a0 Biscuits – best enjoyed\u00a0as part of a well balanced diet.\u00a0 Everything\u00a0in moderation, they say\u00a0:o)<\/p>\n","protected":false},"excerpt":{"rendered":"

My favourite ingredient to be used in baking at the moment is ginger.\u00a0 Stem ginger.\u00a0 It lives in a jar (full of syrup to preserve the ginger) and can be sliced and diced to provide the most delicious flavour to cakes and biscuits.\u00a0 Ginger is such a versatile ingredient\u00a0– fresh root ginger can be an […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/posts\/921"}],"collection":[{"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/comments?post=921"}],"version-history":[{"count":0,"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/posts\/921\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/media?parent=921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/categories?post=921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.newton-grange.co.uk\/wp-json\/wp\/v2\/tags?post=921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}