Anglesey Abbey's Ginger Nut Biscuits
Ginger Nuts have been a popular biscuit in Britain since the 1840s. In 1933 Huntley and Palmers created the John Ginger character as part of a campaign to increase output. This marketing strategy successfully maintained Ginger Nuts as Huntley & Palmers’ best-selling biscuits. Their hard texture makes them an ideal biscuit to accompany a cup of tea. Whilst we don’t know what biscuits were prepared in the kitchen for Lord Fairhaven and his guests, a ginger biscuit is certainly a possibility.
- 200g Self Raising Flour
- 100g Margarine
- 2 Level Tbsp Ground Ginger
- 2 Level Tbsp Bicarbonate of Soda
- 80g Sugar
- 4 Tbsp Golden Syrup
- Mix all the dry ingredients thoroughly together in a bowl then rub in the margarine.
- Add the golden syrup and mix to stiff dough.
- Try rolling the dough into a sheet (we find that between baking parchments works well if the dough is sticky) then cut small rounds out. (Alternately, roll into small balls and place on baking sheet, then flatten each slightly with the back of a fork.)
- Place on baking sheet with room to spread. Leave room to spread between each one.
- Bake for 5-10 minutes until golden brown.
- Allow to cool before serving.