this is an easy recipe which comes from a children's cook book called 'peter rabbit's cookery book'* that i bought for my children and from which they cooked when they were very young.. i have continued to make these biscuits over the years because they are crispy and flavoursome and because the recipe can be readily adapted and because the ingredients are staple pantry items..it's also a great standby recipe because it only takes a few minutes to get a batch in the oven..the downside is they are not weight watchers approved!
ginger and pickles biscuits
makes approx 12
125 gms self raising flour
75 gms porridge oats
75 gms sugar
1/2 tsp bicarbonate of soda
100 gms butter or margarine**
1 tbs golden syrup
mix dry ingredients. melt butter or margarine and golden syrup and pour over dry ingredients. roll into ping-pong sized balls and place on greased baking sheet allowing for the biscuit to spread. bake at 180 deg c for 20 mins or until golden. leave to firm a little before lifting to cool on a wire tray.
to this recipe today i added some currants, sultanas and a finely cut piece of candied orange and i put roughly cut pieces of almond on top.
other ingredients i've used in the past are spices, cranberries, dried fig, dried dates, cocoa, chocolate, various other nuts in the actual mixture and i've substituted some of the oats with coconut.
note: *peter rabbit's cookery book. compiled by anne emerson. frederick warne, london, england, 1980
** the original recipe stated half margarine and half lard..i use butter
ginger and pickles biscuits
makes approx 12
125 gms self raising flour
75 gms porridge oats
75 gms sugar
1/2 tsp bicarbonate of soda
100 gms butter or margarine**
1 tbs golden syrup
mix dry ingredients. melt butter or margarine and golden syrup and pour over dry ingredients. roll into ping-pong sized balls and place on greased baking sheet allowing for the biscuit to spread. bake at 180 deg c for 20 mins or until golden. leave to firm a little before lifting to cool on a wire tray.
to this recipe today i added some currants, sultanas and a finely cut piece of candied orange and i put roughly cut pieces of almond on top.
other ingredients i've used in the past are spices, cranberries, dried fig, dried dates, cocoa, chocolate, various other nuts in the actual mixture and i've substituted some of the oats with coconut.
note: *peter rabbit's cookery book. compiled by anne emerson. frederick warne, london, england, 1980
** the original recipe stated half margarine and half lard..i use butter
What a cute little recipe! I should go back and look at my books from childhood and see if there were any recipes in them! They'd certainly bring back memories!
ReplyDeletethat sounds such a great idea..please let me know if you find any?
ReplyDeleteOh my gosh. I just googled this to see if anyone had shared. THANK YOU!
ReplyDeleteHave made them so often when younger and may even be written down at home. But I am in Germany. Very grateful!
I bought this book for my daughter when she was little (she’s now 45). She recently sent this recipe to me when she saw your article. Such happy memories.
ReplyDeleteThank you so much - like you I have used this recipe since my children (now 49 😁) were small! I’ve lost the book and was longing to make them, as you say it’s so versatile!
ReplyDelete