You will need:
3 1/2 oz (100g) marg
3 1/2 oz (100g) Light brown sugar
3 1/2 oz (100g) golden syrup mmmmmmm…. Golden
7 1/2 oz (225g) plain flour
1 tsp plain flour
1 tsp bicarbonate of soda
a great big dollop of ground ginger
Nutritional information: about 85% of your RDA of ginger, calories um…..enough to scale mount Everest without breaking a sweat.
Grease a square baking sheet with olive oil and preheat the oven to about 180oc/350of
Put the marge, sugar and syrup into a saucepan (I’m using my Anthony Worrell Thompson digital scales which measures in 1/8ths, pedanticness at it’s best!)
Put the saucepan on a high heat and melt. (lovely pre-ginger biscuit goo!). Then take it off the heat and wait for a few minutes
Sieve the flour bicarb and ginger (add as much as you like) over the saucepan
Mix it all in until you get a big dough
Take the dough out of the saucepan and roll it into a round ball
Wack it in the oven for about 20 mins
My ginganaught is cooked leave it to cool completly before taking off the tray otherwise you’ll never get it out in one piece!
so there you are, so ok it’s not a pimp of biblical proportions but it’s quite easy to make it bigger if you like and it tastes rather good with a cup of tea and 5 mates to help….oh to hell with it I’m gonna eat it all!