Another recipe that was suggested by the listeners to the Ray D'arcy show on Today FM last week was Ginger Nuts. I believe that it was all tongue in cheek but, it did make me think whether it would be possible to get the same consistency as shop bought ones. And whether I could achieve the burny sensation that I get when I eat about 5 of them at a time.
I did some investigating and I found , and tried the following. While they don't have the tooth breaking crunch of shop ginger nuts, they have a very satisfying crunch, and a slightly softer centre. And yes they have the burny sensation!
Pre heat your oven to 160C. Line a large baking tray with silpat.
You will need;
8oz plain flour, 2tsp ground ginger, half tsp of ground cinnamon
4oz light brown sugar, 2 oz of black treacle
one half tsp bicarbonate of soda
3oz butter
Sift the flour, cinnamon and ginger into a large heatproof bowl and add the sugar.
In a saucepan, heat the butter and treacle until melted. The add the bicarbonate of soda and stir gently. The mixture will take on a very odd, fluffy look. Add this to the flour mix and stir until combined.
The mixture will look like sand, and will feel a little like sand to the touch, but that is normal.
Take a tablespoon size amount of mixture and pack tightly into a ball in your hand. Place on the baking tray and flatten down. Don't worry if the mix cracks a little. You will see that when it cooks it looks like the real thing!
Bake for 15-18 mins. Allow to cool and store in an airtight jar.
Enjoy with a cuppa. And let the ginger take hold!!! Not just saying this but I actually prefer these over the shop bought ones!!!!
Orls
PS Gracie, my lovely girl in Oz has been looking forward to this recipe!Hope you enjoy!
