A recipe from the Drop Cookies sub-section of the Biscuits section of the Reader’s Digest Cookery Year (1976). Confused?
” Baked drop cookies can be soft with a cake-like texture or crisp and even brittle, often irregular in shape. The soft dough is dropped in mounds on to a baking tray.”
This sub-section also contains recipes for Brandy Snaps and Coconut Wafers.
Preparation time: 10 minutes
Cooking time: 15 – 20 minutes
Ingredients (for 18 biscuits):
4oz plain flour
½ level teaspoon bicarbonate of soda
1 level teaspoon ground ginger
1oz golden syrup
1oz stem ginger, chopped
2oz butter or margarine
2oz Demerara sugar
2 tablespoons milk
Grease 2 baking trays. Sift together the flour, bicarbonate of soda and ginger. Gently melt the syrup. Cream the butter and sugar until light and fluffy, the stir in the syrup and the stem ginger, half the sifted flour and 1 tablespoon of milk. Add the remaining flour and milk and mix to a soft dough.
Drop the mixture in teaspoons, easing it off with the little finger, on to the baking trays, setting them well apart. Bake just above the centre of an oven, preheated to 350 degrees (GM 4) for about 15 minutes. Cool on a wire tray.
- I used crystallised ginger, between this and that, I now have plenty of plant matter preserved in sugar.
- I chopped the ginger up very finely – the pieces were about the size of large grains of rice.
- The dough was quite stiff and manageable. I didn’t use my little finger though, I used a knife. My hands are too warm naturally for prolonged exposure to butter.
- I spaced them out a lot on the trays but they didn’t spread very much.
A surprisingly light, slightly most biscuit which stored well. The grains of sugar from the crystallised ginger didn’t melt, adding to the irregular soft/chewy/crunchy texture. They reminded me slightly of rock cakes, although they were flatter. The recipe needs more crystallised ginger however, also possibly some cinnamon and definitely some nutmeg.
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