Yesterday I slaved away all morning making some lemon meringue pies at the request of my mother. Alas they were a complete disaster & had to be dumped. The pastry was fine (even though I misread the recipe & added too much butter), the meringue tops were fine & even the filling tasted pretty good but it just didn’t set at all so a bit difficult to eat unless you like lemon meringue soup! I have a feeling that I should have cooked the filling & bit longer and allowed it to thicken more even though I already had cooked it for double the time the recipe suggested. Needless to say I am throwing out that recipe & it will be a while before I attempt these again.
So to make up for my disaster today I whipped up a batch of very simple ginger biscuits, pretty sure the recipe is from the latest Donna Hay. They were a cinch to make & Michael loved them, they had a lovely ginger & spice flavour that wasn’t too subtle or overwhelming. My only comment would be that if you have a fan forced oven, cook them at a lower temperature & a bit shorter duration as mine were quite crunchy despite the fact the recipe states you will end up with soft biscuits. Still crunchy was good.
Squashed Ginger Biscuits
115g (1/3 cup) golden syrup
100g butter
150g (1 cup) plain flour
2 tablespoons white sugar
3 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1 teaspoon each of mixed spice & ground cinnamon
Preheat oven to 220c. Combine golden syrup & butter in a saucepan & stir over low heat until butter melted. Sift remaining ingredients together in a large bowl, add golden syrup mixture & stir to combine.
Roll tablespoons of the mixture into balls and place on baking paper lined oven trays. Bake for 5 minutes then reduce heat to 180c and using a spatula, flatten biscuits & bake for another 10 minutes. Cool on a wire rack. Biscuits will keep for up to 1 week in an airtight container. Makes approx 18.
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