The Six Week Store Cupboard Challenge

Day 33

Now yesterday I believe that I promised Tempeh as today’s offering.  Well it involved a bit more than a few beans, water and a cooking pot.  Well actually not a lot more than that but time:  18 hours of soaking.  So today I shall be making tempeh and also hopefully tofu.  Reading ahead I feel that time may still not be on my side as I think that they both need straining and or de-hydrating, so bear with me please and shall write them up for you in the next couple of days.  In the meantime here’s my next idea for some other random ‘extra’ items.

Item to be used up:  Dessicated Coconut, Sesame Seeds, Golden Syrup






With a bit more time and creativity I reckon I could have got rid of my crystallised ginger too.  This time however, having spent rather too much time in my own head, I have decided to be true to the recipe book, as it is that kind of book.  Well I’m grateful for offloading the golden syrup at any rate.

Cookbook: Duchy Originals Cookbook

Recipe: Ginger nuts

  • 150g light muscavado sugar
  • 50g sesame seeds
  • 15g dried ginger
  • 50g desiccated coconut
  • 150g golden syrup
  • 150g unsalted butter
  • 200g plain flour
  1. Pre-heat the oven to 140C
  2. Combine the sugar, sesame seeds, ginger and desiccated coconut in a large bowl.
  3. Melt the golden syrup and butter together in a pan and combine with the above ingredients
  4. Add the flour and stir into a thick paste.
  5. Pick up a bit of the dough with a tablespoon and roll into a ball.
  6. Place the balls of biscuit mix on a baking tray, quite well spaced because they will spread during cooking.
  7. Bake immediately for 15 minutes, you don’t want the biscuits to brown.  If they do, you are cooking them to long or on too high a heat.
  8. When the biscuits come out of the oven they are a little flimsy so let them rest for a minute or two before you transfer them to cool on a wire rack.

In my usual random manner of self denial of something or another, I have decided to give up sugar, chocolate and over the top (completely at my discretion) fat for lent.  Despite bending the rules a little after receiving a glorious bottle of Verve Cliquot for Valentines day from my gorgeous husband, (having insisted that as I rarely drink these days I am going to make each occasion really worth it!), I have stuck to my guns on the more obvious (golden syrup) versions of sugar.  So I cannot comment on how good these are.

My tremendous and ever optimistic son spoke most highly of them, although his having a hand in making them might have coloured his judgement.  Tomorrow he has to pack a Red Riding hood picnic basket for school, so these will be eaten by the class (unless sesame seeds are, as they should be, in the nut allergy classification), in which case they will hurtle home again for me to try to resist once more.


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