Nana's cornflake & ginger crisps
This is the second recipe of my Nana's that I've made as part of my baking tribute to my wonderful Nana & Mum. These cornflake & ginger crisps are delightful! No wonder they are my Nana's favourite. They are crispy, crunchy, gingery little morsels! They are so easy to make & a little mixture really does go a long way. Using heaped teaspoonfuls of mixture I ended up with 26 biscuits. They are also cheap to make, nothing too fancy - but oh so delicious!
4 ozs soft butter (equates to exactly 113 grams)
3/4 cup white sugar
1 teaspoon ground ginger
1 dessertspoon golden syrup
1 dessertspoon milk
1 cup plain flour
1 cup cornflakes
1 teaspoon baking soda
pinch of salt
What to do...
What to do...
- Heat your oven to 160 C fan bake or 180 C static.
- Prepare baking trays by lining them with baking paper & just for good measure, giving them a quick squirt of cooking spray. I know baking paper is meant to be non-stick, but giving it a quick spray as well can't hurt. I've found some brands of paper are better than others & biscuits with a lot of sugar content have a tendency to stick if they are given half the chance!
- Cream butter & sugar together. If you've just taken the butter out of the fridge, zap it for 20 seconds at a time in the microwave until it's soft. I creamed the butter & sugar by hand as I couldn't be bothered with the large electric mixer. It's tough work if you have weak wrists but it will cream up in a few minutes so it's totally do-able!
- In a small saucepan, bring to the boil golden syrup, milk & ginger. Be careful not to burn this mixture - it is a very small amount & won't take long to boil so be sure to put it on a medium heat & stir it constantly. As soon as it bubbles, remove from heat.
- Next comes the exciting bit - adding the baking soda! It'll froth up immediately so give it a quick stir then add it to the creamed butter & sugar mixture.
- Add dry ingredients & mix everything together well until all the flour has disappeared.
- Bake for 15-18 minutes until the biscuits are a lovely golden brown. Rotate the trays part way through cooking to prevent any unlucky biscuits spending too much time in the oven's hot spot!
- Remove from oven & allow to cool slightly on trays before transferring biscuits to a cooling rack.
Simple as that!