Hi Helen, my 89 yr old mother-in-law has made Ginger Bikkies forever… she is amazing, she never eats them but shares with the community like a currency. Her 8 children, 22 grand children and now about 30 great grandies all look forward to their share which she used to give in the Golden Syrup tin, now she has buckets of golden syrup we get them in re sealable plastic bags. They get taken to family in Perth, there never any problems with Customs.
Lois really is a legend with her garden and her baking, delivering things to her family or around town to anyone who may have helped her or helped someone else.
She still lives alone on the farm in a big farm house with a huge garden, flowers and vege’s galore, she can’t help herself propagating or buying plants and gets things to grow from seed, especially if something tastes nice – the seed is saved…
She has always tripled the recipe,making about 300 biscuits at a time. The dough is really too heavy for her to manage now but she finds a way. She writes in a notebook each time she makes them and it’s about 6000 a year.
3/4 cup white sugar
185g (6 1/2 oz) butter
3 cups plain flour
1 teaspoon baking soda
3 teaspoons ground ginger
Pinch salt
Mix in the flour, baking soda, ginger and salt, the mixture should be able to be rolled in your hands without sticking. Add a little extra flour if needed.
Roll into balls and place on a lined or greased tray and bake for approximately 15 minutes until well coloured.
The biscuits should be crisp!
Sally
