Canal Boat - - This Month -

An in­dul­gent treat or a gift for oth­ers


3oz crys­tallised gin­ger in a jar

3oz walnuts

4oz plain flour

4oz self rais­ing flour

2 ta­ble­spoons of golden syrup

4oz but­ter

2 ta­ble­spoons honey

1 large egg

1 tea­spoon ground gin­ger


SHARPEN YOUR KNIFE and chop the walnuts and the crys­tallised gin­ger un­til they are just tiny pieces. Add the two flours and ground gin­ger to a large bowl along with the chopped up but­ter and rub the but­ter into the flour un­til it re­sem­ble bread­crumbs. Add the egg, golden syrup and honey along with nuts and crys­tallised gin­ger. Us­ing a wooden spoon, slowly in­cor­po­rate ev­ery­thing well un­til the mix­ture really thick­ens and be­comes like a dough. At this stage you may have to use a sprin­kle more of self rais­ing flour or a lit­tle syrup from the jar of crys­tallised gin­ger or a few drib­bles of lemon juice to get the right con­sis­tency.

Place the dough onto the work sur­face and di­vide into about 20 pieces. Pre­pare a cou­ple of baking sheets by cut­ting a piece of grease­proof pa­per to shape,

cov­er­ing the base of the tray. Form each piece of dough into a ball and place these on the trays. Leave a space be­tween each one so that they can spread dur­ing cook­ing. Place at the top of the oven set on gas mark 4, 350F, 180C and cook for about 15 to 20 min­utes un­til golden brown. Al­low them to cool be­fore you take them from the tray.

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