Farmer’s wife Janet Wilsher responded for our call for reader recipes with these ginger snap biscuits – a firm family favourite handed down the generations from an old auntie.


 Janet lives on a 250-acre mixed beef and arable farm in Wakefield with her husband Graham. Her daughter Gillian is studying at Harper Adams and her 12-year-old son, Joe, hopes to take over the family farm one day.



GINGER SNAPS

“These biscuits can be varied to be very crisp or slighty chewy, depending on taste,” says Janet. “The whole family makes them and it has been passed to many of our friends. They are always very popular when I take them with drinks to Graham and his friends working on the farm.”

Ingredients

2.5 cups self-raising flour

1 cup sugar

1 teaspoon bicarbonate of soda

1 teaspoon ground ginger (or to taste)

4oz margarine

2 tablespoons warm water

2 tablespoons golden syrup


1. Mix dry ingredients.

2. Rub in margarine until crumbly

3. Add water and syrup

4. Form into walnut-sized balls on baking tray and flatten slightly

5. Bake at about 175C for about 10-15min


Have you got a favourite recipe that you’d like to see in the pages of Farmers Weekly? We’re searching for our readers’ best farmhouse recipes, whether it’s an old favourite that has been handed down the generations like Janet’s, a dish that you’ve concocted yourself from scratch, or a well-known classic that you’ve tweaked over the years to call your own. Just go to our online form, and fill out the details (it’s really easy and only takes a few minutes). The Farmlife team will pick their favourites and print them periodically in the magazine and online.