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I love ginger. I even married one – though he swears he’s warm Nordic blonde. Haha. He’s confused today by all the ginger recipe names; gingerbread (for men and houses), ginger cakes and loaves, ginger snaps, and now gingernut biscuits.
A ‘superfood’ proven to be worthy of that term, ginger is one of the healthiest spices on the planet. Part of the Zingiberaceae family related to turmeric and cardamom, it's main bioactive compound is gingerol. Full of anti-oxidants that help limit damage to your body’s DNA, it may also help fight high blood pressure, as well as heart and lung diseases.
Try this quick and easy recipe for delicious gingernut biscuits.
Ingredients:
340g plain flour
160g light brown sugar
100g unsalted butter
4 tbsp golden syrup
3 tbsp ground ginger
1 tsp bicarbonate soda
1 egg
Method:
Preheat oven to 180⁰C and line a baking tray with parchment paper.
Cream butter and sugar together, add the egg and beat in. Then add all the other ingredients mixing until a smooth dough-forms. Roll dough out onto a floured work surface until dough is appx 5mms thick. Cut out biscuits using a cookie cutter. I tend to use a 3cm round cutter for mini biscuits.
Place biscuits on the prepared tray leaving space in between each as they will spread slightly.
Place in oven and bake for appx 8 mins. Once ready, place on a wire rack to cool and firm up.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.