Ginger Chocolate Creams – Recipe No. 206

No doubt about it, today I NEEDED something sweet and delicious after a week of carrots and potatoes. With the little rations and points food I had left, there was just enough fat to make a half portion of the recipe below. Luckily it was enough to satisfy my lust for something less healthy for a change!

This recipe was simple. I used the “Ginger Biscuits” and the “Chocolate Butter” recipes from “Good Eating – Suggestions for Wartime Dishes” and just placed them together. It was that simple! Despite over cooking the biscuits (lets face it I would have still eaten them even if the edges had caught fire) and them being a bit of a challenge to munch on, I thoroughly enjoyed them. It is so weird how in less than 3 weeks I am turning my nose up at far less and appreciating even burnt offerings…

C xxxxx

Ginger Biscuits

  • 6 oz flour
  • 3 oz margarine
  • 1 tablespoon sugar
  • 2 tablespoons golden syrup (if no syrup then sugar will do)
  • 1 teaspoon of ground ginger
  • a little milk if needed

Warm margarine and syrup over low heat. add dry ingredients and mix well. Dough should be stiff. Knead until flour is fully absorbed. Roll thin and cut into rounds. Bake for 10 minutes at 180c.

Makes about 20 biscuits.

Chocolate Butter

  • 1 teaspoon of margarine
  • 2 teaspoons of caster sugar (grind granulated to a finer consistency)
  • 1 dessertspoon of cocoa
  • A few drops of milk, vanilla or camp coffee if needed

Cream margarine and sugar and add cocoa. Mix with a few drops of coffee or milk if needed to make it more pliable for spreading.

(makes enough to sandwich 4 biscuits)

7 thoughts on “Ginger Chocolate Creams – Recipe No. 206

  1. Is there margarine in the actual biscuits or are they just in the butter (I ask because if so, it is missing from the biscuit recipe. An option if you can have it, is to use nut butter. We make a cookie that is 2 cups peanut butter, 2 cups sugar, 2 eggs (or equivalent replacement), 2 teas vanilla, 1 tsp baking soda. It’s easy enough to reduce to what you have. (Bake at 350 for 10 minutes).

  2. I have an Ozzie friend with lots of foodie problems, she finds it necessary to tweek recipes to suit her problems. Most recipes that call for various fats (mainly butter that I have tried, such as cookies) can be replaced with nut butter, avocado or banana. It’s a bit hit & miss for the nut butters and banana (with flavour clashe) but not so with avocado. Worth a try for those who need to find alternatives.

  3. Hi Carolyn

    I was wondering if you could do a post on dripping? I can remember my grandma had a dripping container when I was little (I’m 58) and it looked like a normal saucepan with a lid except when you took off the lid you could see it had another section with a bunch of holes in it which I assume caught larger bits in it when draining the fat into it after cooking? She spoke of eating bread and dripping a lot as a child and the amazing thing I remember about the dripping tin was that it didn’t live in the refridgerator, but in a cupboard. I’m guessing she reused it over and over again for cooking and it was fine to not keep it cold – and we live in Australia which gets pretty hot! Do you have any experience of using/making/storing dripping?

    Thanks Tracey Smith

  4. Hi Tracey, I’m 67 and my granny had a purpose made dripping pot. It’s a pottery dish with an inset removable strainer over that then a pottery lid, the strained out bits are what would be spread on bread (aka meat essence to my Geordie lad), the remainder in the bottom was for cooking. Drippings have always been collected from cooking meats (mainly beef, lamb or chicken) pigs fat is lard.

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