I'm not claiming this to be anything in the league of the accidental tarte tatin discovery, but this little recipe came about by a tasty accident. I think it must have something to do with sunday baking, my brain's had a day off and it just starts to relax... and consequently, I forget things. The forgotten item in question was an egg, something pretty essential to a cake, but cookies are a little more forgiving. I'm no cake-baking scientist, but I think the lack of said egg gave these cookies their slightly chewy texture - rather than the cake-like texture you seem to get with cookie recipes that use eggs. That's what I think, but as I say, I could be completely wrong, so please feel free to correct me.
I'd say this cookies lie somewhere between a ginger-nut and a cookie - once cooled, they're crunchy on the outside, but still a bit chewy on the inside - perfect tea dunkers I think!
Ingredients:
110g margarine
50g golden syrup (about 1tbsp)
170g self raising flour
110g light soft brown sugar
1tsp ground ginger
Half tsp bicarb
110g bran flakes (slightly crushed)
50g sultanas
Method:
- Melt the butter and golden syrup.
- Combine all dry ingredients.
- Stir melted mix with the dry mixture.
- Spoon blobs of the mixture, well spaced apart, onto a lined baking tray (about a small tablespoon full for each biscuit, don't squash them).
- Cook in the oven at 180 degrees C for 10 - 15 minutes, until dark golden all over.
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