Chocolate Chip Ginger Nuts

Chocolate Chip Ginger Nuts

2oz (50g) Dark Chocolate, in small pieces

1 or 2 tsps of Ground Ginger

4oz (110g) Self Raising Flour

1/2oz (15g) Cocoa

1tsp Bicarbonate of Soda

2oz (50g) Butter

1 1/2oz (40g) Sugar

2oz (50g) Golden Syrup

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Mix together the flour, cocoa, ginger and bicarb, then rub in the butter
3. Stir in the sugar and chocolate, then add the golden syrup
4. Form the dough into ball, and divide it into 16, and roll each portion into a ball
5. Line a baking tray with greaseproof paper
6. Flatten each ball, and place on the baking tray with a little space around each one
7. Bake for 15 to 20 minutes, until deep brown and crisp

Try adding some other spices, like ground cinnamon or cloves, for a more Christmasy biscuit

“A little too much chocolate is just about right”

Carrot Soup

Carrot Soup

1lb (450g) Carrots, grated

1 Onion, grated

1 stick Celery, sliced

1 1/2pt Vegetable Stock

1oz (30g) Butter

1/2tsp Sugar

2tbsp Milk or Single Cream

1. Melt the butter in a large saucepan, add the vegetables, cover, and cook on a low heat for 10 minutes
2. Then add the sugar, 1pt of the stock, and simmer for 15 minutes
3. Liquidise, or push through a sieve, add the rest of the stock, and season if needed
4. Bring to the boil, then stir in the milk/cream, and do not allow to boil again

Try using a chicken stock, for a heartier taste, and serve with crusty bread

“The day is coming when a single carrot, freshly observed, will set off a revolution”

Dried Cranberry Shortbread

Dried Cranberry Shortbread

60z (170g) Plain Flour

4oz (110g) Butter

4 1/2oz (130g) Sugar

4 Egg Yolks

3oz (85g) Dried Cranberries

1. Pre-heat the oven to 180C/360F (160C/320F for a fan oven)
2. Mix the flour and sugar together, then rub in the butter
3. Stir in the egg yolks , to form a smooth, even consistency, then add the cranberries
4. Form the dough into a fat sausage, about 2 or 3 inches thick, then wrap in greaseproof paper, and leave in the fridge for 20 minutes
5. Line a baking tray with some greaseproof paper
6. Slice the roll into biscuits, and place on the tray with room around each biscuit and bake for 15 to 20 minutes

Try using other dried fruit, such as chopped dried apricots

“Poetry is the achievement of the synthesis of hyacinths and biscuits”