Monday, 23 August 2010
“A wonderful smell came creeping into the little dining-room, followed by the inn-woman carrying a large tray. On it was a steaming tureen of porridge, a bowl of golden syrup, a jug of very thick cream, and a dish of bacon and eggs, all piled high on brown toast. Little mushrooms were on the same dish.”
Lines like this, were what kept me engrossed in Enid Blyton's books when I was a girl. Her descriptions of food were so wonderfully vivid that my mouth would water each time I read one. I could only imagine what it must be like to live in her world . . . a world where plucky, sensible and intelligent youngsters could go off on such wonderful adventures, all the while tucking into such fabulous sounding treats!
A world filled with Bobbies, tuck boxes, anoraks, jumpers, tail wagging dogs, push bikes, intelligent parrots, fresh air and bracing winds, adventure and wellie boots.
These biscuits are just the sort of biscuit I could imagine her characters enjoying after a long day of exploring caves and moors . . . with tall glasses of lemonade, hot mugs of milky tea, and lots of giggles and good natured ribaldery!
Crisp and spicy and gloriously decorated with a yummy lemon glaze and lots of pretty sprinkles . . . I picked up those pretty little gold stars at Lakeland the other day. I just fell in love with them!
I'm not sure that corn syrup would be a suitable substitute here for the golden syrup. Golden syrup has a very caramel like flavour. You do want something the consistency of corn syrup though. Possibly you could use the darker one, but definitely not the light.
These are delicious, crisp, fragrant and oh so scrummy!
"You're trying to escape from your difficulties, and there never is any escape from difficulties, never.They have to be faced and fought." quote from Mistletoe Farm
These biscuits are the perfect escape! (Isn't that what Enid Blyton was all about!!!)
*Spiced Golden Syrup Jumbles*
Makes about 27
Nice and spicy with a lovely lemon glaze! Scrumdiddlyumptious!
60g unsalted butter, softened (2 1/4 ounces)
160ml of golden syrup (2/3 cup)
260g of plain flour (2 cups)
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 tsp mixed spice |(a warm and sweet spice mixture containing ground coriander,
ground cinnamon, ground cassia, ground nutmeg and ground cloves)
for the icing:
the juice of half a lemon
9 ounces of icing sugar sifted (2 cups)
Sprinkles to finish
Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking trays with baking parchment. Set aside.
Place the butter and the golden syrup into a measuring jug and heat in the microwave for about 2 1/2 minutes, whisking every 30 seconds or so until the butter is melted and the mixture comes to the boil. Set aside to cool for about 15 minutes.
Sift the flour, soda, ginger and mixed spice into a large bowl. Whisk together well. Once the butter mixture has cooled to lukewarm, add it to the flour mixture and whisk in until thoroughly combined and a soft dough forms. Pinch off pieces of the dough and shape into small logs, about 2 1/2 inches long and 1/2 inch wide. Place several inches apart on the baking sheets.
Bake for 10 minutes, until light golden brown. Cool on wire racks before icing.
For the icing whisk together the lemon juice and icing sugar to make a thin spreadable icing. Spread over the cookies with a spoon, sprinkling decorations on each one right away. Let set before eating and storing. Store in an airtight container.