Whenever I make ginger nuts, I get that old Sir Mixalot song in my head - you know, the one about big butts, objectifying woman's asses blah blah blah. Jamie thinks it's hilarious as I bounce around the kitchen singing 'I like ginger NUTS and I cannot lie, those other brothers can't deny'... followed by some tuneless humming that vaguely follows this old hip hop song. But then, he's just as bad, quipping something about his ginger nuts. Sorry. I know. Sometimes we find us intolerable too.

I have to be delirious to bake. I'm just not a baker. The urge only sometimes comes over me, like when it's been pouring rain for two days and going outside involves raincoats and welly boots and squealing - SHEESH - it's cold out there!

So ginger nuts it is.

Like all recipes I make, they're a bastardisation of various recipes on the internet and me thinking 'what if I substituted THIS'? And somehow, they work, much to our delight after lunch when we were craving something sweet, and honey on toast would just NOT DO. Sometimes, sugar is the only thing that will do, and that's okay.

185g butter
250g soft brown sugar
1 egg
1/3 cup treacle or golden syrup (I used treacle)
2.25 cups plain flour
2 tbsps ground ginger
2 tsp bicarb soda
1/2 tsp salt
2 tablespoons grated fresh ginger

Mix sugar and butter until creamy. Add dry ingredients. Then, warm treacle with grated ginger for about 15 minutes - mine came to the simmer. This will be really, really gingery! Add to the dry ingredients and mix. Add the egg and mix, then leave in the fridge while the oven heats to 180 degrees. Bake for 10 - 15 minutes until browned.

The only thing that would make these more gingery is to add crystallised ginger, which would be insanely delicious. Do you make ginger nuts? What's your favourite biscuit recipe?

Enjoy!

With Love,

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