|Mary Berry's Yorkshire ginger nuts, as made by EJ|
The recipe was very straightforward, easy to follow and I have to say, the results were exactly what I expected. When working with a biscuit recipe with a high sugar content (this one contains muscovado, demerara and golden syrup), you can expect the biscuits to still be a little soft when you remove them from the oven - don't worry about this, they'll harden up as they cool. I had to bake my ginger nuts for an additional five minutes - I used the surface colour and carefully checked the undersides of the biscuits for a golden colouring to gauge if they were ready.
These biscuits have a very traditional ginger nut flavour and texture- with the golden syrup and ground ginger well balanced, they are exceptionally easy to make with minimal preparation time required. I will definitely be making these again.