I may have lost a duck a week ago but I still have a few of her eggs left. It’s odd seeing just two ducks appear up the bank from the pond. I’m relieved that we still have two and, more so, that those two still have each other. The first time I let them back into the paddock a few days after it happened, they both ran down to the bottom where they’d last seen Vanessa, looking for her. It was heartbreaking.
I think people don’t always understand how attached you can get to your feathered friends. After all, they’re just ducks and chickens – you eat them for goodness sake. But you still see personalities in all of them. Even now, with thirteen chickens and two ducks, I can see all of them have different traits – and when one goes it leaves a hole.
So. Biscuits. This has become a firm family favourite after copying it down from the back of a All-bran box years ago.I have adapted the recipe from the original over the years – but not much. I’ve added more ginger and cook them for slightly less at a reduced temperature as I found them to be too hard previously. Now they are chewy and deliciously moreish.
As well as scales, you will need a greased baking tray, a saucepan to melt the butter (or microwave), and a mixing bowl and spoon.
- 4oz butter
- 2 tbsp golden syrup
- 12oz self raising flour
- 8oz brown sugar
- 3 tsp ginger
- 1tsp bicarbonate of soda
- 3oz all bran
- 1 large (duck) egg, beaten
- 1/2 tsp salt
- Melt butter and syrup together.
- Put all the dry ingredients into a separate bowl and mix.
- Make a well in dry ingredients and pour in butter and syrup mixture.
- Add the beaten egg.
- Mix until you have a ball of cookie dough. You may need to squish it together a bit.
- Cut into four quarters then roll each quarter into a ball and divide into eight.
- Roll into small balls and place slightly apart onto greased baking tins.
- Bake in (pre-heated) oven at 150 degrees (fan) for about 15 minutes. If normal electric then cook for slightly longer.
- They’ll come out the oven soft but will harden as they cool.