This is a blog post I write during this season every year and it's about a subject that's very close to my heart.
I have baked a few as a little indulgent treat for myself, I have baked reams of them for students and colleagues alike, staying awake after midnight is long gone because I foolishly promised a homemade treat. I have baked batches for friends and family, using my prettiest sprinkles and my most Nigella-looking jar. I have made them in miniature, I have made them in triplicate and I have made them with a group of 40 over-enthusiastic teenagers on Guide camp. Nothing says fail-safe like giving a recipe to the Guides. I have made them for charity, for cake sales, for the joy of baking, and most of all, I like to make them at Christmas.
We go back a long way, me and these biscuits.
I thought they might become that-thing-I-always make, but instead of being tiresomely predicable, people actually request them. "Can we have some of those biscuits you make; y'know, the ginger ones?"
I don't need a reason or an excuse. Baking them makes me happy, filling the kitchen with the heady scent of ginger, cinnamon and winter sweetness and spice. They remind me of sharing them out with loved ones and saving some for myself for those quiet moments when only the most comfortable pyjamas and the guiltiest TV will do.
So once again, here is the recipe. Elizabeth's Ginger biscuits. Simple, elegant, delicious, and my own little Christmas tradition.
Elizabeth's Ginger Biscuits
8oz self raising flour
3oz caster sugar
2 tbsp golden syrup
1 level tsp bicarbonate of soda
1tsp ground ginger
(Optional extras: Extra tsp of ginger, half a tsp of nutmeg and 1 tsp of cinnamon. 100g white chocolate. These are my own additions, but I highly recommend them)
1. Mix together all the dry ingredients.
2. In a saucepan, melt the butter and stir in the golden syrup.
3. Mix the two together.
4. Roll into balls about the size of a walnut. I get about 12-15 from a batch.
5. Bake at 170 degrees for 10-12 minutes.
6. Leave to stand for 5 minutes and transfer to a wire rack.
7. Melt white chocolate and drizzle (or dollop) on the top. Extra style points for arty swirls. Cool unicorn points if you top with edible glitter.
P.S. This post is one of my December series inspired by Shimelle’s scrapbooking class Journal Your Christmas. My aim is to blog every day throughout the month to document all the little moments that make the most wonderful time of the year. Merry Christmas!