Friday, 18 September 2015

Gingersnap Biscuits

At the end of today I will have two whole weeks holiday.
Well it will be holidays in so far as the alarms will be turned off.
What does holidays mean for me?
Well it means having to manage a business while having 5 kids at home.
That bit is hard. And not much of a holiday.
But - the not being woken by alarms is just about my favourite thing ever!
Now THAT is a holiday.

This holidays I am going to get a cooking roster on the go and allocate a day to each of the kids to cook dinner.
Well actually that was Mr Girlfriend's idea. He suggested they all use my recipe cards- WIN.
We'll see how that pans out.....

The other thing I am hoping to do more of is my Ceramics making.  I am hoping that my online store, so that you can purchase my wares, is not too far away. I have another batch of wares in the kiln today.
If you want to have a little peek at the kinds of things that I am making you can look here at my GG Clay adventures.
Watch this space!

I have already had the bigs home for this week- they have an a extra weeks holidays this term and oh boy do they need it. We/They have never been so busy in our whole life.
Taking a breather is oh so necessary.
So during the week there has been a lot of extra baking going on to cater for their ridiculously large appetites.
The lads love a good Choc Chip cookie- who doesn't?
But for me the winning biscuit is a good ol fashioned GINGERSNAP.
I love the tins of thin crunchy ones from Ikea but nothing beats a homemade one with a big chunk of real ginger dolloped in the centre.
I had a hankering yesterday and so it had to be.......

These are rich and delicious and with the addition of the big chunk of real ginger on top they are the ultimate Ginger biscuit.
Perfect with a large bowl of coffee. These are dangerously easy & delicious.


  • 2 cups plain flour
  • 170g butter (melted)
  • 1 cup sugar
  • 1/4 cup treacle
  • 1 egg
  • 1 tablespoon powdered ginger
  • 1 tspn cinnamon
  • 2 tspns baking soda
  • chunks of candied ginger

Preheat oven to 175C.
Line a baking tray with baking paper.

Add all ingredients into a large mixing bowl and combine well.

Roll in your palm into ping pong size balls.
Place on baking tray and place a chunk of ginger into the centre.
Bake for 12 mins. 

Remove and let sit on tray for 5 minutes before moving to a cooling tray.

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