Tag Archives: recipe

Ginger Syrup Biscuit Cookie Recipe!

Posted on by Abi

I’ve been told many times how very good ginger is for you. It calms the stomach and aids digestion, is reported to help arthritis suffers and lower the cholesterol for those suffering from heart disease. It’s also supposed to help with sneezing and sore throats. However most of these uses are fairly untested and therefore unproven, but one thing about ginger that I can say without any doubt is……. it makes yummy biscuits! So today I am sharing our Ginger Syrup Biscuit/Cookie Recipe.

What You’ll Need

4oz, 100g  butter or margarine

4oz , 100g sugar,

1 tablespoon syrup

8ozs, 200g S.R. flour

1 teaspoon ground ginger

Half teaspoon bicarbonate of soda

1 tablespoon milk

Optional stem ginger in syrup.

Step 1

Preheat the oven to 300 F, 150C, Gas 2.

In a large bowl cream together the butter/margarine, sugar and syrup. Stir in the flour and ginger.

 

Step 2

Dissolve the bicarbonate of soda in the milk and add to the mixture. Form the mixture into balls using your hands and place on a lined/greased baking tray. If you’re using some stem ginger, cut it into small pieces and place one piece into the centre of each biscuit.

 

 

Step 3

Bake in the centre of the oven for approximately 20 minutes. Then cool on a wire rack and enjoy!

 

 

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Burns Night Cranachan Recipe!

Posted on by Abi

If you didn’t already know, tonight is Burns Night. Traditionally this is a day to celebrate the life and poetry of the famous Scottish poet Robert Burns who was born on this day. While we’re not massive followers of the tradition, my last Scottish relative being born in the late 18th century, we certainly enjoy the traditional foods that are eaten on this night. So in honour of Robert Burns and Burns Night itself I thought we’d bring you our favourite Cranachan Recipe. Cranachan is one of several desserts traditionally eaten on this day.

What You’ll Need

75g (2 3/4oz) Oatmeal

30g (1oz) Sugar

3 Tbsp Whisky (for a child friendly version substitute with Orange Juice)

4 Tbsp Honey

300g (10 1/2oz) Raspberries

500ml (1lb 2floz) Double Cream

 

Step 1

Preheat the oven to 180C/ 350F/ Gas Mark 4. Mix the Oatmeal and sugar together and spread out evenly on a baking tray. Cook for 5-8 minutes, stir at least twice to ensure even browning without burning.

Step 2

Put the double cream into a large mixing bowl and whip until firm.

Step 3

Add the Oatmeal, Honey and Whisky (or Orange juice if making the non alcoholic version) to the cream and gently fold in to combine.

Step 4

Now the fun part! In a glass pot spoon in a layer of the cream mixture and then a layer of the raspberries. Keep layering like this until your pots are full.

Sit back and enjoy your delicious Cranachan!

 

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Butterscotch Cookies Recipe!

Posted on by Abi

Mmmmm… 30 year old biscuits! Well alright they aren’t really 30 years old, but the recipe is. It comes from a book that has been in our family for a long time; it’s cover is long gone, it’s pages are soft and yellowed, but we love this book and the recipes it contains. Last year the page that contained these cookies fell out and a period of genuine distress ensued. Luckily it was eventually found among the pages of another book. So today I am sharing it with all of you, which also ensures that should the page go walkies again I can always look back here to find it.

What You’ll Need

6oz/ 150g SR flour

4oz/ 100g Soft brown sugar

4oz/ 100g Butter

1 Tablespoon Syrup

Pinch of Salt

 

Step 1

Preheat the oven to 160C, 325F, Gas Mark 3. In a large bowl cream the butter, sugar and syrup until soft.

Step 2

Now add the flour and salt and mix to form a soft dough.

Step 3

Using your hands roll the balls into small balls, flatten slightly by hand and space evenly on a baking tray.

Step 4

Bake for 15-20 minutes, until golden brown.

Tip

We usually make double the quantity as they disappear so fast!

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