Looking through old recipe books it’s interesting to see names of items which are totally unknown to us, or have changed their meaning. As a child cookies were melting moments whereas nowadays they are big, soft, squidgy biscuits, or “a small piece of data sent from a website and stored on the user’s computer by the user’s web browser while the user is browsing” – thank you Wikipedia.
I came across a recipe for white ginger rocks; the name told me nothing except whatever it was had ginger in it. It seems they are ginger rock cakes, and looking through the index there are other rock cakes too; the name originates from their appearance, not smooth but lumpy, like a rock. They are not something that we ever had as children, I must check my mum’s recipe book and see if they appear, and if they do it will be a mystery why mum didn’t make them as they are so easy, and so tasty!
In the recipe book I’m looking at now, as well as the white ginger rocks, there are chocolate, currant and Cornish (with cinnamon and golden syrup) Here is the recipe for the white Ginger rocks (if you google it, up comes Ginger baker!)
White ginger rocks
- ¾ lb flour
- 6 oz white sugar
- 7 oz margarine
- i tsp ground ginger (because I love it I would add more!)
- ¼ tsp powdered cinnamon
- 1 flat tsp caraway seeds
- ¼ flat tsp carbonate of soda (I would miss this out and use self-raising flour instead!)
- 1 beaten egg
- milk if required
- 1 oz blanched almonds
- sieve flour, cinnamon, ginger and soda together and rub in margarine until it resembles breadcrumbs
- add sugar and caraway seeds
- add egg and mix to a stiff paste, adding ilk if necessary
- drop the mixture onto a greased baking tray “in small rough heaps” leaving a space between
- stick an almond into each
- bake for 15-20 mins, 450° F, 230° C, gas mark 6
Next time I have my writing group I think I will try these!