It’s the start of November and I have made it to 80 bakes, 2/3 the way there to complete my 120 bakes, amazing. Can’t believe how fast these bakes have gone, but it has involved pedal to the metal that’s for sure. Fun though. Always good to be trying something new. I will miss this when it’s done, though I can’t see myself ever giving up trying new bakes!! Hope not anyway. This bake, was snuck in around dinner time, seems to be a theme lately. Dinner was done, salad and tortilla wraps with re-fried beans, stir-fried chicken, caramelized onion and mushrooms, so I had time to bake. 🙂 I was surprised at the amount of grated root ginger in the recipe giving them a delicious ginger taste. The treacle syrup added even more flavour. They turned out tasting like ginger nuts, though chewy. Mmmmmmm. I mixed together 
the dry ingredients of flour, baking soda, sugar and ground ginger and set them aside. 
Into a pot I added black treacle, grated root ginger and butter. 
This melted down to a lovely golden consistency. I poured it into a well made in the dry ingredients along with an egg and had to mix it, “with your hands.” 
Surprising that. 
It turned out like ginger bread dough, wow, didn’t expect that. I rolled out balls and squashed them, sprinkled them with demarara sugar, then baked in the oven for 14 minutes for chewy, 16 minutes for crunchy, I inadvertently baked them for 15 minutes and they were chewy and crunchy – go figure. 
Doesn’t get much better than that. 
I thought as they came out of the oven, I’d better try one. 
I broke off a piece, then ate the other half and had downed the whole thing before I could even stop myself they were so good. Husband agreed. “These are chewy and crunchy” he said! YUM !! 🙂
