In Britain these biscuits are called ginger-nuts, although they contain NO nuts and lots of ginger. I think they are comparable to American ginger snaps.
This recipe comes from Delia Smiths “Complete Illustrated Cookery Course” (page 510) which I have had for more than 20 years.
This recipe makes deliciously gingery biscuits, crunchy but melting which are especially good with a cup of tea. They are also ideal for car/ferry journeys where there is a chance of motion sickness as ginger is a traditional remedy for nausea – good excuse for a box full of ginger-nuts on a long journey!
I love chocolate gingers and ginger-nuts and have previously brought them back after trips to the UK. Luckily for me, I haven’t found anyone outside my family who likes them! It seems a lot of French don’t like ginger very much…
Ingredients (makes about 16)
110g self-raising flour (1 cup)
40g sugar (¼ cup)
1 heaped tsp ground ginger
1tsp bicarb soda
2tbsp golden syrup (honey would do but golden syrup is best)
Mix the flour, sugar, ginger, bicarb and butter together in a processor (or by hand)until crumbly. Tip the mixture into a large bowl and add the golden syrup. To stop the syrup sticking to the spoon, dip the spoon in boiling water for a second before it touches the syrup. Using your hands combine the syrup with the dry mixture until you get a stiff dough. It looks like there isn’t enough syrup to do this, but keep pressing and patting and soon it’ll all stick together. Heat oven to 190°c. Tear off small pieces of dough and using your hands, roll these into balls about 2cm in dia. Place on a baking tray, leaving plenty of space in between them then flatten slightly with a fork or the back of a spoon. The flatter they are the thinner they will be when baked, the choice is yours. Bake for 10-15 mins depending how hard you want your biscuits. A longer baking time will make them harder and crispier.
Cool on a wire rack and eat or store in an airtight tin.