I have been making ginger biscuits with my Nanny Park since I could hold a spoon. I used to make ginger biscuits with her but she never used a recipe, she just weighed the ingredients out by eye. One day I asked her for the recipe and she didn’t know it?! So we made some ginger biscuits and then I stopped her after she poured out each ingredient and weighed it and wrote it down. I still have the same piece of paper now.
She sadly died a few years ago but I still make them. I even spoke about her ginger biscuits in a speech I read at her funeral. Whenever I make them I always think of her. They are known in my group of family and friends as Nanny Ps ginger Bs and now you can make your own Nanny Ps ginger Bs with this super quick and super easy recipe.
Over the years, I have developed Nanny Parks ginger biscuit recipe slightly. I tend to cook them at around 160 degrees C for 15 – 20 minutes ( I must have written the temperature/ timing wrong on the original recipe). I also normally make a half mix of the original as that makes about 20 ginger biscuits but if you are feeding a big family you may want to use the original and make 40 biscuits however you may want to enlist a helper as they take a while to roll out.
9oz self raising flour
4 1/2oz margarine, cold and cubed
2 1/2oz brown sugar
2 heaped tsp ginger
4 1/2oz golden syrup
Warning: Be prepared to get messy!
Preheat the oven to 160 degrees C. Place the flour, margarine, brown sugar and ginger in a bowl. Rub all the ingredients together using your finger tips – almost like pastry – until you get a chunky bread crumb consistency. Make a well in the middle and add the syrup. Now for the messy bit… use your hands to bring all the ingredients together into a ball. You can try and use a wooden spoon but I always find hands are best.
Take a small piece of the dough and roll into a ball using the palms of your hands. The balls should be about 3-4cm diameter. Place on a baking tray. They do spread out a lot when baking so leave some space between them. Press down on the top of each ball so the top it slightly flat.
Bake in the oven for 15 – 20 minutes until golden brown. They should have nice solid bottoms and begin to crack on the top. Place on a cooling rack and IF possible allow to cool. I never do, I love them warm however they are also very yummy the next day but often don’t last that long.