Trying to make gingerbread biscuits, I found the syrup had been invaded by ants.
What a suicidal mission, that is. You can just picture them, before they leave the nest: "Right, ants! Only half of you will return, but those that do will bring riches beyond imagining!"
And the other half are in my syrup.
Then, when I started again (with new syrup)...I got the next round of kamikaze insects: flying ants, shedding wings everywhere. Sigh!
Anyway....here's the gingerbread recipe that I'm using (ant bits optional!)
180g butter, at room temp.
160g dark brown sugar
180ml golden syrup
2 1/2 tsp ground ginger
2 tsp mixed spice
1/4 tsp salt
Cream the butter and sugar together until light and fluffy. Add the egg, mix well.
Slowly pour in the syrup with the mixer on low speed.
Add the spices. Sift in the flour and salt. Mix until just combined.
Knead into a ball by hand. Wrap in cling film, and refrigerate for 4 hours or overnight.
Roll out, and cut out as normal. (See here for a few tips).
Bake at 180'C for 10-15 minutes depending on the size of your cookies. The longer they're in the oven, the harder they'll become. (In this humidity, I err on the side of hard rather than soft.)
Decorate when cool, or enjoy as is....before the ants do : )
Coming soon...dark chocolate ginger cookies!