Do you have an economical recipe for ginger biscuits?
This one makes about 30: Melt together 125g butter and 1 rounded teaspoon golden syrup, stir in 3/4 cup sugar, then cool slightly before beating in 1 egg. Sift in2 cups flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon and 3/4 teaspoon baking soda. Mix well then roll into small balls, flatten and arrange on lined oven trays. Top with a slice of crystallised ginger (optional) then bake at 160C for about 14 minutes. Cool on trays.
Should jam be constantly stirred while it is cooking?
No, not once the sugar has been dissolved and the mixture brought back to the boil - too much stirring at this stage can turn jam sugary. Only an occasional stir is needed, preferably with a long-handled wooden spoon. Note that the fruit needs to be simmered until it is quite tender before any sugar is added - it won't soften any more afterwards. This initial slow cooking of the fruit helps extract pectin, needed to set the jam.
