Being from Nottingham and now living in Ilkeston October can only mean one thing – fair season. Goose fair is normally the first Weds-Sunday in October and then the Ilkeston fair is the third week (always 2 weeks after Goose-fair).
These days I do not tend to bother with the Goose-fair, although its one of Europe’s most renowned travelling fairs, we have the Ilkeston one right on our doorstep so its an easy choice. These days the fair for me is really walking round for the atmosphere, watching the kids go on the big scary rides with maybe a go on the waltzer. The fair this year was the busiest on the Friday night than I have ever seen it. Perhaps due to poor weather on Weds/Thurs and the forecast of a bad storm for Saturday!
I always have mushy peas and then take home some Grantham Gingerbreads.
This year was no different, the only difference was the gingerbreads. They are no longer the chewy biscuit goodness I remember. They resembled cardboard with no flavour. To make up for this I have made my own. I do not make these often as they are not at all healthy! They contain a lot of sugar, but as an autumnal treat they are fantastic. The hardest part is waiting, to allow them to cool a little before eating!
Not like traditional gingerbread - more of a chewy on the inside crunchy biscuit!
- 100 g English Butter
- 350 g Caster Sugar
- 1 Egg Beaten
- 250 g Self Raising Flour
- 1 tsp Ginger
Get out all of the ingredients - I normally weigh and measure at the start to speed things up when I actually start baking
Beat the butter and sugar until pale and fluffy. I used my K Mix but this could be done by hand. My butter was just out of the fridge so it took a while, if doing it by hand I would allow the butter to soften first
Once the butter and sugar is pale and fluffy, beat in the egg. Then once it has been combined add the flour and ginger. This will make quite a dry dough.
Bring the dough together by hand and then roll in to little balls. I forgot to take a picture of this stage! It should make about 30
Put the balls on to a couple of trays - make sure they are spaced out as they will spread and rise. Bake for 40 - 45 minutes until golden and crispy. Remove from tray and put on a rack to cool.
Enjoy with a nice cup of tea or coffee
These biscuits are crispy on the outside and chewy on the inside and are lovely when dunked! They are 100-150 calories depending on how big you make them, so you need to have them as a special treat!
I am back on healthy eating from today probably until Christmas (maybe a day off for my birthday in November) as I really need to lose a little bit before Christmas, so expect healthier recipes again soon!
Remember to tweet me pictures @tootiredtoblog if you make your own, or tag me into Instagram @tootiredtoblog – would love to see your creations 🙂