These beautiful biscuits were named so not because they were black, but rather their use of black treacle. One day, as I was pottering around our pantry, I came across a jar of Black Treacle which was getting dreadfully close to its use by date. With it I made some treacle toffee, and these wonderful ginger biscuits – an ingredient unique of my own. Hence their name Fembat´s Black Gingers. I have one heck of a sense of humour, its just unfortunate that often others just dont seem to share it!
Ingredients:
225g [8oz] Self-Raising Flour
Pinch Salt
1 x 5ml Ground Ginger
100g [4 oz] Caster Sugar
75g [3 oz] Margarine
50g [1 1/2 oz] Golden Syrup
50g [1 1/2 oz] Black Treacle
1 medium egg, beaten
Method::
- Heat oven to 180c, 350f, Gas Mark 4. Grease some baking trays.
- Mix together the dry ingredients.
- Warm the ingredients and syrup. Add to the dry ingredients with the beaten egg and mix well.
- Place teaspoons of the mixture on the baking trays and bake for 15 mins.
- Remove from baking tray and cool on a wire rack.
To make this vegan I ensure the margarine is one suitable of vegans, and replace the 1 medium egg with a teaspoon of “No Egg” [Egg Replacement] whisked well in two tablespoons of water. I find this make a marvellous vegan alternative to this now much loved family recipe.
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