It’s been a while since I posted a recipe, but this one’s too simple (and delicious) not to share. Adapted from a Delia Smith recipe for gingernuts, these biccies are lovely when dipped in salt caramel sauce – and ain’t half bad with ice cream either. Chewy on the inside, crisp on the outside – if your oven’s on and there’s space on the shelves, you’d be a fool not to whip up a batch.
This recipe makes about 16.
Oh, and they’re vegan too…
- 110g Self Raising Flour
- 1 tsp Bicarbonate of Soda
- 40g Sugar (golden or caster – both work well)
- 50g Soya/Vegetable Spread (or butter if you ain’t vegan – and you don’t have spread in the fridge)
- 2 tbsp Golden Syrup (honey is fine too, but – again – not for the vegans. Obvs)
- Preheat the oven to 190 degrees (or 180 degrees for fan-assisted contraptions) and grease a couple of baking trays
- Sift the flour and bicarb
- Add the sugar
- Chuck in the spread and mix to a crumble with your fingertips (messy, but fun for licking when you’re done)
- Add the syrup and stir through until the mixture comes together and stiffens (ooh er). Again, hands are best – you can knead the dough if you fancy
- Roll the mixture into 16 balls and place on your greased baking trays
- Flatten gently with a fork or the back of a spoon
- Lick the bowl. Try not to eat the mixture raw (although it won’t hurt if you do, let’s be honest…)
- Bake in the oven for 10-15 minutes, or until golden-brown
- Transfer to a cooling rack. Eat at will
P.S. As I’ve discovered through the years, this recipe is pretty darn flexible. If you want to jazz things up, feel free to add chocolate chunks, seeds, a teaspoon of cinnamon or cocoa powder – or all of the above. Why not. Alternatively, if you fancy making something for a special occasion, don’t bother dividing it up: just bake yourself a single giant cookie. It’ll probably take a bit longer to cook, but by golly, it’ll make your day.