A quick and easy recipe for the traditional Cornish ginger biscuits. Let us know how you get on by posting on our Facebook page and email any Cornish recipes of your own or that you’re particularly fond of to firstname.lastname@example.org for the chance to be included in this section!
100g (4oz) plain flour
1/4 level tsp ground ginger
1/4 level tsp ground mixed spice
1/4 level tsp ground cinnamon
1/2 level tsp bicarbonate of soda
50g (2oz) butter, softened
50g (2oz) caster sugar
75g (3oz) golden syrup
Try banging the baking tray part way through cooking to make the mixture crack and flatten.
- Preheat the oven to 180C/fan 160C/gas 4, Lightly butter the baking trays.
- Measure the flour, spices and bicarbonate of soda into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, then mix in the sugar.
- Gently heat the golden syrup and stir into the mixture to make a soft dough. Roll the dough into 24 balls roughly about the size of a cherry and place on the prepared baking trays, allowing room for them to spread.
- Bake in the preheated oven for about 10minutes, then take the baking trays out of the oven and carefully hit on a solid surface to make the biscuits crack and spread. Bake for a further 5 minutes until they are a good even brown. Lift off the baking trays and leave to cool on a wire rack.
Recipe: Mary Berry