I have been extremely busy lately, but I am not complaining! Amongst other things I have been busy reviewing some recipe books. With Christmas just around the corner, loads of people will enjoy a recipe book as a gift!
..Speaking of Christmas, I can not believe that in less than three months 2011 will be something of the past! This year passed so quickly!
I will soon be posting some competitions with prizes such as recipe books! So watch this space!!
Most school going children are currently on a short holiday break (in South Africa) and will soon return for the last quarter of school next week. Soon they will start with exams and will need something to nibble on and what better than homemade biscuits?!!
“Gemmer koekies” are one of my and my families all time favourites. My Mother used to roll her ginger biscuits in sugar before she baked them and I always thought that it MUST be done like that! The biscuits in the picture are rolled in sugar and I just love it but it is totally optional!
From an early age I started collecting recipes and wrote and / or pasted this into a Scrap book. The recipe that I use for ginger biscuits are one that I got from a magazine and it was pasted into one of my recipe scrap books. It makes a crunchy gooyee biscuit!! Lovely to be dumped into coffee or tea!
250ml golden syrup
10ml bicarbonate of soda
550g cake flour
60ml ginger powder
extra sugar (optional)
Pre-heat the oven to 180ºC and butter 2 to 3 baking tins.
Mix the butter, sugar and golden syrup together until well combined.
Add the bicarbonate of soda to the milk and mix into the butter mixture.
Sift the cake flour, salt and ginger powder together and add to the butter mixture. Mix until it forms a dough.
Roll the dough into small balls.
Roll into the sugar to be covered (optional).
Place on the buttered baking tins and bake in the pre-heated oven for approximately 10 minutes or until golden brown.
Cool down for 2 – 3 minutes and transfer to cooling racks.
Once cooled down completely store in an airtight container.
I have posted some great biscuit recipes in the past like these: