Home baking has become much more popular over the last few years, with television shows such as “The Great British Bake Off” having a big influence.
Popular culture may not be the only reason for this new trend. Increasing awareness of what is actually in food products, as well as the price paid for them, is drawing consumers away from shop-bought treats.
Waitrose’s “stem ginger all butter cookies” contain nearly a fifth of fat and cost 22p per unit. This is more than double the price of the easy recipe below – costing just 9p each.
Crystallised stem ginger cookies
– 350g self raising flour
– 200g caster sugar
– 1tbsp ground ginger (could put more in depending on preference)
– 1tsp bicarbonate of soda
– 35g crystallised stem ginger pieces
– 115g unsalted butter
– 3.5 tbsp golden syrup
– 1 medium egg (beaten)
- Pre-heat the oven to 190°c (170°c fan, gas mark 5)
- Gently melt the butter and golden syrup in a saucepan to form a golden brown liquid.
- Whilst this is cooling, sift the flour, sugar, ground ginger and bicarb into a mixing bowl and mix with a wooden spoon until combined together.
- Add the stem ginger pieces and mix into the dry ingredients.
- Make a well in the middle of the dry ingredients.
- Pour the beaten egg and syrup mixture into the centre and mix with a wooden spoon (or your hands) until everything is combined into a large blob of cookie dough.
- Shape into 24 equal-sided balls, and put 6 on each baking tray to allow them to spread.
- Bake in the oven for 10-15 minutes until a golden brown colour (watch them very carefully after 10 minutes)
- Allow to cool on a wire rack
A vast majority of consumers, when surveyed, still favoured shop-bought products despite the cheaper alternatives.
Many felt that it was too time-consuming to “do it yourself” and their lack of baking skills justified paying the extra price for a shop-made product.