Here’s a little secret for you: the modern hero of That Summer, Nicholas Dorrington, enjoys ginger biscuits just as much as his Regency predecessor, Miles.
In honor of Dorringtons past and present, the amazing Christine has presented us with a recipe for… ginger biscuits. Let the Dorrington munching begin!
And now over to Christine….
In June, we welcome That Summer into the publishing world, and the return of the Dorringtons. What would be better than a recipe for ginger biscuits? I wanted to make this as authentic as possible (sorry, Food Network) so I looked for recipes on British sites or British blogs.
I ran into a problem, aside from having to convert all the measurements and trying to decipher oven settings I had never heard of, some of the recipes called for ingredients I wasn’t particularly familiar with. Many of them used self-rising flour, which I’ve never used. Most websites said this is just regular flour with baking powder, and that you should never, ever add another leavening agent to the mix. Some recipes called for both self-rising flour and baking powder or baking soda. Many, but not all, recipes also called for golden syrup. My Internet research revealed that this is an ingredient common in the UK, but not so common in the US, particularly if you don’t live in a big city. I’ve found that many times, in baking and cooking, I need to find several recipes for a dish then play around with them to find what works best for me, so that’s what I did here. The basic proportions for flour, butter, sugar and egg were consistent, so I just went with it. I suspect many of you won’t be able to find golden syrup so I did without, but if you do, I’d love to know how it turns out! (6-8 tablespoons is what a lot of the recipes called for)
The recipe below is a combination of those found on BBC Good Food, Larder Love, and Busy Butterfingers.
1. 4 tablespoons of butter
2. 1 egg
3. 1 1/2 cups all-purpose flour
4. 1 cup sugar
5. 1 teaspoon baking powder
6. 1 teaspoon ground ginger
7. Optional for topping: 3/4 teaspoon sugar and 1/4 teaspoon ground ginger
1. Preheat oven to 350.
2. Melt the butter.
3. Add in the 1 cup of sugar then allow the mixture to cool.
4. Mix together the flour, baking powder and ground ginger.
5. Add in the butter/sugar mixture.
6. Add the egg.
7. Form into balls and line on baking tray.
8. Optional topping: mix 3/4 tsp sugar and 1/4 tsp ground ginger and sprinkle on top.
9. Bake for 10-12 minutes or until golden brown.
I really wanted to top the cookies with some candied ginger, but I couldn’t find a container that was smaller than what I would call ginormous, so I went with the sugar/ginger mixture instead.
The cookies turned out pale, as I suspected they would without the golden syrup. They didn’t have that delightful brown color you would expect. Some websites claim there is no true substitute for golden syrup, while others offer “make your own” recipes. It’s a pure cane syrup that’s supposed to add a buttery flavor. I think the syrup definitely would have boosted the flavor, but the cookies still had a great ginger flavor, especially with the kick of sugar and ginger on top. If I’m ever in the UK, I will have to bring home a bottle of golden syrup and give this another shot.
What do you think? Have you cooked with golden syrup before? And what’s your favorite ginger cookie recipe?
I’ll post my favorite (American) ones here next week– for Eloise to cook for Colin, of course.