Contentment is: blogging on Bake Club while
dunking homemade gingernuts into a big mug of peppermint tea. Don’t they look cute in my kilt-shaped
biscuit tin?! I feel like a
decidedly flat-chested Asian version of Nigella Dawson tapping away at my
laptop, extolling the virtues of homebaking with a smug look on my face.
But there is a genuine reason for my
domestic bliss – our oven has finally been fixed, six months after moving into
our house! I have been surviving with a handy benchtop oven but now I can bake
trays and trays of goodies to my heart’s content.
I made up this recipe from ones I found on
the net:
100g butter
1 Tbs golden syrup
¾ c brown sugar
1 egg
3 heaped tsp ground ginger
1 tsp bicarbonate of soda
1 ¾ c flour (I used mix of gluten-free
premix, brown rice and buckwheat)
Melt butter and golden syrup. Mix in sugar,
ginger and egg, then b. soda. Add to sifted flour and mix to form a dough. Roll
into 18-20 balls. Place on baking tray and press with fork. Bake at 180 C for
10-12 minutes until golden brown.
These bikkies were exactly what I was
craving for: crunchy, gingery and not too sweet.