A tin of Golden Syrup

Aunty Ella’s ginger biscuits
 These tend to spread out on the baking tray so give them enough space

•  8 oz plain flour
• 4 oz margarine (this would always be a block – not the soft margarines available nowadays)
• 2 tbsp warmed golden syrup (English shelves only here)
• 2 tsp ginger
• 2 tsp baking powder
• ½tsp bicarbonate of soda
• 1 tbsp cold water

 

1. Rub margarine finely into flour
2.  Add the sugar, ginger and baking powder and then the bicarbonate of soda 
3. Add the warmed syrup and tbsp of water – make to a soft consistency.
4.  Place walnut size pieces on baking tray and bake at 200̊ C for about 10 minutes . 
5. Remove from oven, allow to cool a little then transfer to wire cooling rack

 
Aunty Ella’s Shortbread biscuits -  these melt in the mouth

• 5oz S.R.Flour
• 2oz Castor sugar
• 4oz Butter

Optional – you can add finely grated rind of an orange or lemon

1. Rub the ingredients together and work into a soft dough
2. Roll into balls the size of a walnut, place on a greased baking tray, press with a fork
3. Cook on the middle shelf at 200̊ C for about 10 minutes .
4. Remove from oven when just golden, allow to cool a little then transfer to wire cooling rack

 
Lily’s Ginger biscuits
Lily and her daughter Doreen were neighbours in the village where we lived in, in the High Pennines. They made these biscuits in their hundreds for chapel suppers, village bingo nights and any cake stall the chapel might have.  They were always included in the lunch packs of children lucky enough to stay at the local outdoor centre in the village where Doreen was the cook. Made properly the final biscuit is about 10cm in diameter!
Scale the recipe down for a more manageable quantity!

• 1lb Plain flour
• 8oz Sugar
• 8oz Margarine
• 8oz Golden Syrup
• 2 rounded tsps ginger
• 2tsps bicarbonate of soda
• 1 tsp Baking Powder
• 2 tsps hot water

 

1. Cream the sugar and margarine
2. Add the syrup and water
3. Add the dry ingredients by passing through a sieve
4. Mix to a soft dough
5. Either roll out and use biscuit cutter or make into small balls and place on baking tray (give them space to expand)
6. Bake in moderate oven (180̊ ) for about 10 mins
7. Remove from oven, allow to cool a little then transfer to wire cooling rack

 
Lily’s Oaty biscuits
Another version of ginger biscuits but with the addition of oats, again they are a hearty size biscuit and will spread in the baking.

• 2 cups Quaker oats
• 1 cup plain flour
• 1 cup sugar
• 2 tbsp golden syrup
• 1 tsp ginger
• 4oz margarine
• 1tsp bicarbonate of soda
• Pinch salt

1. Mix all the dry ingredients together
2. Melt the fat and syrup in a pan
3. Pour over the dry ingredients to make a soft dough
4. Roll into little balls the size of a walnut
5. Place on baking tray and bake at 160̊ for 10mins
6. Remove from oven and place on cooling rack

 
Grannie’s Deadly Nightshade
The name is no reflection on the taste of this tray bake as it is a tasty snack especially if you make the topping.

• 6oz margarine
• 4oz sugar
• 1½ cups of plain flour
• 1½ cups desiccated coconut
• 2tbsp cocoa

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1. Cream together the margarine and sugar
2. Sieve the flour and cocoa into the bowl, and add the coconut. Work into a smooth dough.
3. Press into a shallow greased baking tray (20 x 30 cm)
4. Bake at 180̊  for about 20 mins
5. Remove from oven and allow to cool a little

Cream Topping

• 6oz icing sugar
• 2 tsps cocoa
• ½oz margarine
• Little warm water

1. Cream together the ingredients for the topping and spread over the tray bake
2. Allow to set a little then mark into squares or fingers.

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