Recipes, Sweet Treats
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Where to start today. I feel like I have Foodie Days missed which I wanted to write about but with orders galore to bake for postal delivery they take priority so now I am catching up. I have been so busy and finished so many jobs yesterday but I still have loads to do. The housework has been neglected so the whole family will have to pitch in this weekend to get the house sorted.


As I say, I have missed a couple of Foodie Calendar Days which I wanted to bake something for so this morning I have baked a couple of different things. For “National Gingersnap Day” which was celebrated on the 1st of July, I have baked my family’s favourite Gingersnap Biscuits for them to have a as a treat this weekend. These biscuits are so crunchy and spicy which makes them perfect for dunking in a cup of tea. They do not fall apart when dunked which is even better.  I am sharing this recipe today as it one that I use regularly. I was sure I had shared a Ginger Biscuits recipe before. However, on checking back it is not shown as a printable recipe  (look at Gingerbread Reindeers ). I am adding the recipe again as I use it a lot and you can try it out too.

A Gingersnap Biscuit Recipe
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A Gingersnap Biscuit Recipe

Recipe by V.DaleCourse: Recipes, Sweet TreatsCuisine: cookies, sweet treatDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

162

kcal
Total time

35

minutes

A really, easy ginger biscuit recipe for you to impress your family and friends with.

Ingredients

  • 5oz plain flour

  • 1/2tsp bicarbonate of soda

  • 3/4tsp ground ginger

  • 1/4tsp cinnamon

  • 2oz soft spread

  • 5oz caster sugar

  • 1/2 egg (beaten)

  • 2tbsp black treacle

Directions

  • Preheat the oven to Gas 3.
  • Line two baking trays.
  • Weigh out the ingredients into a mixing bowl.
  • Mix together to form a dough.
  • Shape into 10 even sized balls and place on the baking trays.
  • Bake until crisp and cracked on the top and check that the base is cooked too before removing from the oven.
  • Allow to cool on the tray before storing in an airtight tin.

Notes

  • Nutritionally, one of the biscuits contains 162calories, 4.8g total fat (6% daily total fat), 28.3g total carbohydrate (10% daily total carbohydrate), 0.5g fibre (2% daily fibre) (based on a 2000 calorie diet).

The other Foodie Calendar date which I have missed was on the 5th July and it was “National Apple Turnovers Day” and I didn’t find time to celebrate this day. However, I have made the effort today and baked my version of an Apple Turnover. A traditional turnover consists of pastry folded over to enclose apples, currants, spices etc (whatever filling you want to add really) and it resembles a pasty.

My version is a combination of several recipes the first of which is the apple chunks being used as the base (like a Pineapple Upside Down Cake). Next, I made a muffin mix and added cinnamon to the recipe to compliment the apple. Instead of the basic syrup in a Pineapple Upside Down Cake recipe I added the ingredients for making a sauce on a self saucing pudding. Popped it in the oven and the result was perfect. Just how I imagined and more. The sauce had covered the apple pieces but on forming it had the cinnamon flavour running through it. A delicious addition to the recipe and as you turnover the bake the apples and sauce appear on the top so it is an Apple Turnover baked by Love-to-Bake.uk 🙂

Apple Turnover (my version)

I have plenty to talk about but I am going to leave it for today and I will add the Apple Turnover recipe another day. There are so many possibilities with this recipe and I am sure nutritionally it is a fairly healthy recipe. More on this later. 🙂