I’m trying to get the better of the blasted oven. The old gas one in our rented apartment. At the moment it’s getting the better of me.
So with my thinking cap on I thought I’d try a tried and tested recipe. Chewy Ginger Biscuits. I’ve made these before and they are very good, the only thing is that I can’t remember where I picked up the recipe. So they should really be called Anonymous Chewy Ginger Biscuits.
I wanted to make some treats as little gifts for our neighbours and friends. In fact I want to give some to Marcel’s humans.
They are VERY simple to make, easy to rustle up, no real special ingredients or equipment is needed. and yes they have a certain chewyness to them.
GINGER BISCUITS
the chewy kind
Ingredients –
- 4oz / 110g Butter (remember to take it out of the fridge to get to room temperature) (I didn’t!)
- 12oz / 340g caster sugar
- 1 egg
- 9oz / 255 Self Raising Flour
- 2 tsp powdered ginger
Method ~
- Cream the butter and sugar in the best salad bowl in the house (sorry that should read mixing bowl, but I’m currently refusing to go and buy ANOTHER mixing bowl)
- Add the egg and continue to mix in well
- Sift the flour and stir it into the mixture along with the ginger (in fact I don’t have a seive at the moment and the biscuits have turned out fine anyway)
- Take walnut size pieces and roll them into balls
- Place them on a buttered baking tray (try and remember to buy some greaseproof paper when you next go shopping!) with plenty of space between them
- Cook for 25 minutes at 150 / gas 2-3, until golden brown (Or in my case 3 at 30 to 35 minutes until vaguely coloured as the oven is useless!)
- Cool on a wire rack (in my case the meat splatter thingy)
- Munch with a cup of coffee or tea
This post could be called “Nearly coming to terms with the oven” or “Oops! getting to eat the slightly broken biscuits” or “the not so golden looking ginger biscuits that you had in mind”
When my sister visited in october she noticed my oven wasn’t right so she sent me an oven thermometer. I used it once and then the whole oven broke. Had to buy a new one!
She had a sense it was going I think. Really makes a difference to have a working oven
Hi Ruth, I have to agree, unfortunately the oven comes with the rented apartment, so I’ll have to get used to it. But that is a good tip about an oven thermometer, I’ll have a look out for one
Lovely and so straighforward. Have also just had a peek at Marcel .- what a little cutie!
They are great easy to make, and pleased you have met Marcel 🙂
I’m sure you’ll solve the oven problems in time. I like chewy cookies and crunchy ones. My sugar cookies could be used as dog biscuits, though vanilla/almond tasting ones so I’m going to be working on them as well. 🙂
Hi there, hopefully I’ll get the better of the cooker soon 🙂
How does a gas oven not come up to temperature? Mine is creaky and old, too, so I let it heat up longer than normal…like, for an hour… 🙂
Don’t even TRY bread baking until you’ve made peace with this monster!
It’s old and not very efficient, and seems to pump out more heat into the room that into the oven itself, in fact if we put the oven on, I now open the door, to let some (minus) heat out/in, no matter how cold it is!
And thanks for the tip about bread 🙂
Ooh. Love ginger. Love chewy cookies. Have I met a new love? Bet I have. Thanks for the introduction!
I hope you like them 🙂
Caster sugar – please explain. That’s a term I’m not familiar with.
Hi Julie, caster sugar is an extra fine sugar used for baking. Although it isn’t always absolutely necessary. In France it is “L’Extra Fin”. I don’t know what the American equivalent is, sorry. Maybe someone can help me out here?!
hello julie and claire!
in the US, we call it super fine sugar. the brand i’ve bought is Dominos. Click this for more info:
http://www.dominosugar.com/sugar/superfine-sugar
i’ll be trying this recipe for sure!!
Thank you for coming to the rescue!! I hope you like the recipe 🙂
These do sound easy to prepare, Claire, and I love a chewy cookie. Once you grow a little more accustomed to this oven’s quirks, i bet you’ll be baking, braising, and roasting up a storm — or eating out an awful lot. 🙂
Hi John, uh oh eating out a lot in the Alps – that would seriously bankrupt the bank of Claire!
Hey! I’ve been so out for so long! But now I’m back to tell you that the cookies and all the festive posts look and sound SO GOOD! I’m looking forward to see you around my space. I made these cheese tartlets today!
Hi there, good to see you back, Ill pop along shortly 🙂
I love the alternative titles, especially “nearly coming to terms with the oven.” Good luck, I’m confident you’ll get it figured out soon!
Hi Jenna, and thanks for popping in. I’ve re-christened the oven as the “BLASTED OVEN” !