Friday, August 20, 2010

Crispy Gingernuts and the Wellspring of Life.

I made a trip out of Suva this morning, to the Lami ginger factory, where it is widely rumoured that Buderim Ginger is sourced.   For $3.50 FJD you can buy a Fijian kilo of crystallised ginger seconds.   A Fijian kilo varies from a whisker over one kilo to almost 1.5kg, depending on who was filling the bag at the time.

The seconds are good!  I have NO idea why they are seconds.  Perhaps I don't need to know.  But they're good.

So today we made close to 160 gingernut bikkies.  A delicious concoction.

Crispy Gingernuts (makes about 80 depending on how big you make 'em!)
250g butter
2 cups caster sugar (or white, or raw...)
2 tablespoons golden syrup
2 eggs
4 cups self raising flour
2 tablespoons ground ginger (luuuurrrrve ginger)
2 teaspoons bicarb soda
Optional chopped crystallised (candied) ginger

Preheat oven 180C (350F), adjust down a bit for gas, or fanforced.
Cream the first three ingredients.  Add everything else except the candied ginger.  Combine, roll into balls, press bits of ginger on top to decorate - or hundreds and thousands for the kids among you.
Bake on trays for 10 mins or until completely golden brown.  You want to go beyond the usual golden around the edges, if you want snappy crispy bikkies.   One soft bikkie will send a container of snappy ones all soft.

Cool on trays 2 mins then lift to racks.  When cool, store in airtight containers.

And that got me thinking. 

One pessimistic thought can soften up a whole tin of crispy thinking, so keep your lid on tight, and watch what you put in your tin.

Pro 4:23  Above all else, guard your heart, for it is the wellspring of life.

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