Ready, Steady, Bake: Biscuits
Who doesn’t love a nice biscuit? Whether it’s dunked into tea, enjoyed warm or secretly consumed hiding behind a cupboard door so that no one else sees, there’s something so very comforting about a lovely crunchy biscuit.
The word “biscuit” comes from the Latin “Bis” which means twice and “Coctus”, meaning baked. So our lovely crunchy snack’s name comes from an origin meaning “twice baked”. For many years they were popular with sea travellers because they stayed fresh so much longer than fruits and vegetables, and so for that reason they formed part of their staple diet.
There are hundreds of different biscuits out there, from the humble shortbread to the nation’s favourite, the chocolate digestive. We all know that too many of these tasty treats can be bad for our health so we have a recipe for a slightly healthier version of the Ginger Crunch.
Did you know, ginger biscuits are one of the healthiest biscuits to choose and are rich in iron which is good for your blood (goodtoknow.co.uk).
Healthier Ginger Crunches*
- 170 g plain wholemeal flour
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- 50 g (¼ oz) butter
- 4 tbsp golden syrup
Good to know: To make this even more healthier, you could try using maple syrup instead of golden syrup – you might need a little less so that it holds its shape.
Preheat the oven to 190ºC (375ºF, gas mark 5). Sift the wholemeal flour, bicarbonate of soda, ginger and cinnamon into a bowl. Once you’ve done this, then tip in any left over bran in the sieve.
Put the butter and golden syrup in a small pan and melt over a low heat, stirring occasionally. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
Break off a walnut-sized lump of dough and roll it into a ball on the palm of your hand. Press it flat into a thick biscuit, about 6 cm (2 1/2 in) in diameter, and place on a greased baking sheet. Repeat with the remaining dough.
Bake the biscuits for 8–10 minutes or until they are slightly risen and browned. Leave to cool on the baking sheet for 2–3 minutes or until they are firm enough to lift without breaking, then transfer to a wire rack to cool completely. The biscuits can be kept in an airtight tin for up to 5 days.
If you fancy trying something new: roll out the entire dough and cut out shapes – especially fun if you’re baking with kids or grankids.
*Please note, the image used here is from stock photography. For a link to the original recipe and their picture, please click here.