I've had to drastically increase the amount of ginger in a lot of recipes I've used in the past, but here the amount is perfect. I didn't have any molasses, so I just subbed honey instead, and I used half brown sugar and half white. My Dad is in his 60s and he likes to hark back to the days of truly 'gingery' biscuits and cakes, so it's a great compliment when he liked these biscuits, saying they matched up to his memories.
The first time I baked these I cooked them as recommended, but after the first day they went a lot softer. Dad likes these to be crunchy so he can dunk them in tea. So I did cook these for a few minutes more the second time round - they're better the original way to be eaten on their own IMO, but my dad adores them crunchy with tea and is gladly chomping his way through the second batch at the moment.
The second time I accidentally used half a tablespoon of cinnamon instead of a teaspoon. Still came out good.
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I've had to drastically increase the amount of ginger in a lot of recipes I've used in the...