Ginger Crumbles

After a hectic start to the week, I wanted to make some yummy treats, but didn’t want to pull out the stand mixer.  The older boy wanted to help with the baking so these ginger crumbles are a great way to bake with the kids involving minimal fuss and equipment.This week has been busy, crazy busy, some days I don’t know whether I’m coming or going.  As I said earlier to a fellow blogger, my to-do list is now extending below my whiteboard.  Last Sunday we went pig training at Oldfarm. We were welcomed with open arms and I brought a yummy rhubarb bakewell tart to share with everyone on the day.  I had originally intended to blog it only that maggot Adrienne at Bake For The Border blogged her own version just as we were stuffing our faces with mine. So I snapped a quick picture before the tart was all gone and scrapped my idea of blogging it! Frankly her photography is much nicer so if you want to know how to make rhubarb bakewell tart go visit her fabulous blog.

I’ll keep the pig-talk for a separate blog post though!

I was left with some crystallised ginger after I made the ginger & rhubarb compote for my bakewell so I figured I’d do a 1-pot-wonder with it and make some ginger crumbles, then stuff them full of some leftover vanilla icing that I keep in the freezer for just these occasions.

You really don’t need to add icing, I just was feeling decadent and I need space in the freezer! These are perfect without and just lovely dunked in a hot sup of tea. The beauty of this recipe is that there is very little washing up and you can make it directly with ingredients at varying temperatures so you don’t need to remember to get stuff out of the fridge hours before baking.

Ginger Crumbles, makes approximately 20

Ingredients

• 100g butter
• 50g golden syrup
• 50g caster sugar
• 40g crystallised ginger, chopped
• 150g rolled oats
• 150g wholewheat flour

Method

Preheat your (fan) oven to 190 degrees Celcius.  Line 2 baking trays with greaseproof baking paper.

Put the butter, golden syrup and caster sugar into a large, heavy bottomed pot. Put the pot on a low heat on the hob and stir every now and again until the sugar dissolves.  Once it’s a smooth liquid remove the pot from the heat.

Pour in the ginger, oats and wholemeal flour.  Stir well until everything is coated in the syrup.  Then allow the mixture to cool a little bit until it’s warm to the touch. Using a teaspoon, scrape out small pieces then roll them into a little ball.  Flatten the ball onto the baking paper, but make sure you leave a good 3cm around each ball of dough.

Bake in the oven for 12 minutes or until golden brown.

Wait until they’re cool before icing!