This recipe was given to our family by Mrs Jolly, the Swedish mother of my brother’s school friend Neal. It’s one of those recipes that works every time. A lovely crispy spiced biscuit: very more-ish. At a glance, the amount of spice used seems rather a lot: the original recipe calls for scant teaspoonfuls. Once you have tried the recipe you can use a full teaspoon of each if you would like a stronger flavour. We lost touch with Neal a long time ago, but know he is now a GP somewhere in Yorkshire. I hope that he would be glad to know that his mother’s recipe is still being enjoyed by his old friends!
Updated 8 May 2010: I have made these biscuits many times but another similar recipe (Bittersweet Baker – Perfect Gingersnaps) suggests that the balls of biscuit dough are rolled in sugar crystals before baking to give a crunchy sugary coating. Raw sugar was suggested. I think extra Demerara would also be good and I shall try this next time I make a batch.
‘Jolly’ Ginger Biscuits
(Makes about 30 biscuits)
250g/8ozs Demerara sugar
1tsp golden syrup
250g/8ozs self raising flour
1tsp (scant) ground ginger
1tsp (scant) ground cinnamon
1tsp (scant) ground cloves
1tsp (scant) ground mixed spice
1tsp (scant) bicarbonate of soda
a little extra Demerara sugar for sprinkling
1. Pre-heat oven to 375oF/190oC/180oC Fan oven/Gas 5.
2. Cream butter and sugar together well until soft and fluffy.
3. Stir in the beaten egg and mix well.
4. Mix in the golden syrup.
5. Sift in the flour, spices and bicarbonate of soda and mix together well.
6. Form pieces of the mixture into small balls (about 10-15g/½oz each) and place spaced well apart on greased and floured baking sheets or tins. (I find I needs 3 or 4 sheets.)
7. Bake in the pre-heated oven for 10minutes. You may need to change the position of the tins in the oven or rotate them to make sure the biscuits brown evenly.
8. Cool on a wire tray before storing in a tin or airtight box.