Ginger nuts
this is a 7P's recipe (prior planning and preparation prevents a **** poor performance) make it up before you go......
*12oz self raising flour,
*4oz butter (margarine or vegenut if you like)
*8os caster or soft brown sugar
*3oz syrup or honey (or the syrup from stem ginger)
*2 T spoonsful of ground ginger (or cinnamon, add some chopped hazelnuts if you use this)
*1 T spoonful of baking powder
*1 beaten egg
Melt butter and warm syrup together.
Sieve all dry ingredients into a bowl and add the syrup and butter, add egg.
Stir well, it'll not look like it's going to have enough liquid to hold, but just keep at it, like pastry.
The end result is a tacky feeling dough.
Heat oven to 160 oC, or over a shovel/stone/whatever when you can hold your hand over the heat for about 5 or 6 seconds. Tear off little bits of the dough about the size of a *big* in its shell hazelnut and roll into a flattish ball. I get 8 of these on a baking sheet. Bake for abut 12 minutes...as soft or as crisp as you like. Remove trays, let cool a bit, remove biscuits to a rack to set firmly (hah! fat chance
) makes at least 4 dozen.
Incredibly fattening and too sweet, but as comfort/campfire munchies go they're hard to beat.
The dough can be moulded into a big sausage and wrapped in polythene or tinfoil. It'll keep for a week or so in the fridge or a cold campsite and for months in the freezer.
The recipe is pretty robust, you can substitute just about everything to use what you have available.
I'm thinking of trying a recipe with oats and maybe apricot pieces to see if that'll work as well, and somehow I've got to make the birch bark flour palatable :hmmm:
Shall we a start a 'Munchies' folder?
My brother swears by one that's crushed crisps and peanut butter :shock:
Toddy