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…
- 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.
- 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)