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“From our state paper and a feature of Recipes Through the Ages. They state "A Nottingham family baker started producing these crunchy morsels commercially in 1888. Their popularity peaked 100 years later when good dinner party hostesses learnt to mould and sculpt hot biscuits mixture to contstruct the perfect vehicle for whipped cream and an after-dinner tipple." (brandy). Cooking time will depend on how many batches you do but allowing for cooking 4 at a time at 8 minutes that would be 6 batches plus some extra for getting trays in and out of oven.”
24 snaps

Ingredients Nutrition


  1. Preheat oven to 180C and prepare four baking trays with baking paper.
  2. Place, butter, sugar and golden syrup in a saucepan, heat gently until the butter is melted and sugar dissolved.
  3. Remove from heat and allow to cool slightly and then add lemon juice and then sift flour and ginger into the mixture and stir well.
  4. The mixture will be like a thick dollopy caramel.
  5. Drop modest tablespoons of the mixture on to trays allowing plently of room for them to spread into thin discs, work with 2 or 3 biscuits per tray is the most manageable way around the culinary relay race which will follow.
  6. Put your first batch of two trays into the oven and set the timer for 8 minutes.
  7. Meanwhile prepare the next two trays with well-spread dollops of the mixture.
  8. The biscuits are ready when they are bubbling and golden.
  9. Remove from the oven and give them 1 minutes to cool while you pop the next batch in the oven, remembering to set the timer.
  10. Using a narrow spatula individually lift each hot malleable disc and shape around your mould of choice.
  11. Specialist mould can be bought but success can be gained from using the handle of a wooden spoon.
  12. Allow to cool.
  13. Continue until all the mixture is used up.
  14. Once set and brittle, store in an air tight container.

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