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  • INTERVIEW | Simon Gross

    Mr Showbiz is back in the house. We caught up with him shortly before he went in!

    What have you been doing since you were evicted?
    It’s been mad. The eviction was a shock and the initial feeling was, “Why me?” Then I went into performing mode and said, “Well, I’ve had my five minutes of fame!” But I was gutted. I felt cheated. It was like being dragged away from your family even though I had only known those people for two hours. It was a horrible feeling. The Timebomb was a good idea but it was brutal.

    You were only in for a very short time but did you have any favourites?
    I’m a good judge of character and I really took to the twins. I love Chloe. Harriet I really like. I like the real people in the House, because a lot of them are not being real.

    Have you kept watching?
    Oh yes, I watch it avidly. I’m not sour!

    Who have you suspected of playing a game?
    Cristian, Kieran, Danny and Sarah, they’re not my sort of people. I think that they are plastic and boring. They’re not entertaining to watch and they are just arrogant and vain.

    You’re coming back in having seen it all. How will you use your knowledge?
    I don’t do fake and I’ll bring them back down to earth. There is no strength in that House and that is what I bring. It’s like a cake with no substance. I’m the icing on the cake, darling!

    What will you bring to the house this time?
    Entertainment…Electricity!

    Will you change your approach from the way you went in first time round?
    I was nervous, I had a few drinks and I went into Showbiz mode! I was very loud and I watched it back and thought, “Urgh!” but I made an impression and I will just go in there with a bang. That is the only way I can do it, but this time, I want people to see the real Simon who is a listener, a friend and a leader. Not just somebody who is flamboyant and loud all the time because there is more to me than that.

    Were you surprised to get the call asking you back?
    I was crying. I still can’t believe it. I was so emotional and I felt like I had won the lottery and now I have been given another chance.

    Now you’re a Timebomb yourself, can you live up to it?
    Yes! I’m just Simon. I’m big, I’m in your face but I’m real as well. No one got to see it last time but they are going to see it this time. The recognition I have had from the public has been tremendous just from that two hour stint. I was standing in Tesco on Sunday and there were people chanting “Showbiz” at me in the middle of the store! I will go in with a bang and live up to the Timebomb in my second, well-deserved, place.

    Will they be pleased to see you?
    Yes. I hope so. Why not? They seemed pretty shocked when I left, but if I walk in and there are long faces then I’ll just make my mark and say, “Well, I am back bitch” and get on with it.

    Is it an advantage to go out and come back in?
    Yes, of course! I have got to know the people more. I know what I am walking into. It feels like you’re bringing a new flavour to it and I feel privileged to be part of it.

    Are you nervous?
    I feel like you could do anything to me now and I would just bounce straight back.

  • President Obama’s Proclamation for Gay Pride Month

    President Obama has released a Presidential Proclamation for Lesbian, Gay, Bisexual, and Transgender Pride Month, which starts on June 1st. It reads as follows:

    From the moment our Nation first came together to declare the fundamental truth that all men are created equal, courageous and dedicated patriots have fought to refine our founding promise and broaden democracy’s reach. Over the course of more than two centuries of striving and sacrifice, our country has expanded civil rights and enshrined equal protections into our Constitution. Through struggle and setback, we see a common trajectory toward a more free and just society. But we are also reminded that we are not truly equal until every person is afforded the same rights and opportunities — that when one of us experiences discrimination, it affects all of us — and that our journey is not complete until our lesbian, gay, bisexual, and transgender (LGBT) brothers and sisters are treated like anyone else under the law.

    Across our Nation, tremendous progress has been won by determined individuals who stood up, spoke out, and shared their stories. Earlier this year, because of my landmark Executive Order on LGBT workplace discrimination, protections for Federal contractors went into effect, guarding against discrimination based on sexual orientation and gender identity. The Federal Government is now leading by example, ensuring that our employees and contractors are judged by the quality of their work, not by who they love. And I will keep calling on the Congress to pass legislation so that all Americans are covered by these protections, no matter where they work.

    In communities throughout the country, barriers that limit the potential of LGBT Americans have been torn down, but too many individuals continue to encounter discrimination and unfair treatment. My Administration supports efforts to ban the use of conversion therapy for minors because the overwhelming scientific evidence demonstrates that it can cause substantial harm. We understand the unique challenges faced by sexual and gender minorities — especially transgender and gender non-conforming individuals — and are taking steps to address them. And we recognize that families come in many shapes and sizes. Whether biological, foster, or adoptive, family acceptance is an important protective factor against suicide and harm for LGBTQ youth, and mental health experts have created resources to support family communication and involvement.

    For countless young people, it is not enough to simply say it gets better; we must take action too. We continue to address bullying and harassment in our classrooms, ensuring every student has a nurturing environment in which to learn and grow. Across the Federal Government, we are working every day to unlock the opportunities all LGBT individuals deserve and the resources and care they need. Too many LGBTQ youth face homelessness and too many older individuals struggle to find welcoming and affordable housing; that is why my Administration is striving to ensure they have equal access to safe and supportive housing throughout life. We are updating our National HIV/AIDS Strategy to better address the disproportionate burden HIV has on communities of gay and bisexual men and transgender women. We continue to extend family and spousal benefits to legally married same-sex couples. And because we know LGBT rights are human rights, we are championing protections and support for LGBT persons around the world.

    All people deserve to live with dignity and respect, free from fear and violence, and protected against discrimination, regardless of their gender identity or sexual orientation. During Lesbian, Gay, Bisexual, and Transgender Pride Month, we celebrate the proud legacy LGBT individuals have woven into the fabric of our Nation, we honor those who have fought to perfect our Union, and we continue our work to build a society where every child grows up knowing that their country supports them, is proud of them, and has a place for them exactly as they are.

    NOW, THEREFORE, I, BARACK OBAMA, President of the United States of America, by virtue of the authority vested in me by the Constitution and the laws of the United States, do hereby proclaim June 2015 as Lesbian, Gay, Bisexual, and Transgender Pride Month. I call upon the people of the United States to eliminate prejudice everywhere it exists, and to celebrate the great diversity of the American people.

    IN WITNESS WHEREOF, I have hereunto set my hand this twenty-ninth day of May, in the year of our Lord two thousand fifteen, and of the Independence of the United States of America the two hundred and thirty-ninth.

  • Club Owner Outs “Third” Of Staff To Prove Business Is Not Bigoted

    A gay couple in Cardiff have claimed that they were thrown out of the DC nightclub after security staff saw them kissing. In response, the club’s owner Richard Jackson outs a third of his staff in the national press in an attempt to show that bigots do not run the venue.

    Oliver Brown, 21, and Hugh Squire have reported that they were subjected to homophobic remarks by bouncers and accuse the nightclub management of throwing them out after they were spotted kissing at the establishment during an office party in December.

    According to the Daily Mail, the club faces closure following the claims by the couple.

    Oliver Brown, a student at Cardiff Metropolitan University, said:

    “I believe we have been targeted because we are gay.

    “If the bouncer had said he was kicking us out because we were fighting I wouldn’t have a problem with that.

    “But he saw us kissing so it was clear that was his problem, it wasn’t anything we had done.”

    In response to the claims and according to the DM the owner Richard Jackson said about a third of his staff are lesbian and gay and refuted the allegations. He said the club’s gay manager warned the couple about their rowdy behaviour.

    He said:

    “I can assure you all they were asked to leave due to rowdy behaviour. They were asked to leave because they were either spraying drinks into the staff.

    “When security came over and asked them to leave that’s when they started hugging and kissing and saying, ‘Oh, you’re only throwing us out because we’re gay’,

    “My gay staff and friends are furious about this”

    “We operate a zero-tolerance attitude towards any kind of discrimination.

    “It wasn’t too long ago that Tom Daley and his partner came in with many of my gay friends – to say we are homophobic is a lie.”

    Jake Hook editor of THEGAYUK remarked:

    “Outing staff to prove whether a company operates a zero tolerance on discrimination not an appropriate way of showing acceptance for LGBT customers. Employee’s personal and private lives should never be traded as means to elicit good will. Staff sexuality should have no bearing on whether motives of removal were homophobic or bigoted and does not prove any policy.”

  • THEATRE REVIEW | Shrek, National Tour 2015

    ★★★★ | Shrek, National Tour 2015

    Making the transition from screen to stage is not always easy, especially when you are adapting something as beloved as Shrek.

    The tale of the big green ogre rescuing the fair princess on behalf of the diminutive Lord Fardquaad is one which follows the plot of the film fairly closely, albeit with so many songs crammed into the running time, the whole thing teeters on the edge of being a sing through musical.

    Like the film, the stage show has a bit of something for everyone, with a script which is packed full of kid friendly comedy but with enough one liners and near the knuckle jokes to keep the adults more than entertained, nowhere more evident than in every second of stage time held by Lord Faquaad. Gerrard Carey was just outstanding as the vertically challenged monarch-to-be, and gave a deliciously camped up performance which was quite frankly hilarious. Look up the definition of “scene stealer” in any theatrical dictionary and you should find his picture. Dean Chisnall’s portrayal of the grumpy ogre was suitably downplayed, but his powerful voice was simply incredible as he belted out the songs.

    But it wasn’t just the performances that made this show, it was the whole package. For a touring production, the staging was incredible, utilising a slew of techniques to bring the tale to life in a way which far exceeded expectations. The set was beautifully put together, lavish and detailed, the lighting was well designed and the costumes and make up were stunning. The show pads out the backstories of the main characters a little, but equally allows the supporting cast to all get their turn, and with such a strong line-up, it would have been criminal not to.

    Where the show doesn’t quite peak is in the songs themselves.” I Got You Beat” was a neat take on the courting songs of Irving Berlin, “What’s Up, Duloc?” was an upbeat big production number and “Morning Person” was a Bob Fosse inspired tap dancing routine. When coupled with the visuals of the set, the choreography and the polished delivery, the actual numbers were are all perfectly amiable and got the feet tapping. However, they were ultimately pretty forgettable; and whilst they certainly work on stage, most audience members left the theatre singing the 1966 hit, “I’m A Believer”, rather than humming any of the shows original songs.

    Shrek carries with it an air of childhood magic and a theatrical experience which, provided you allow yourself to buy into it, will transport you back to that feeling of being a kid again. It’s a show which is bold, loud, colourful and utterly charming. Whether it was giggling at the occasional spot of toilet humour, laughing at the jokes which go over the kids’ heads, or simply being transfixed by the spectacle of a dragon flying about the stage, Shrek had me smiling throughout the show.

    Shrek is currently playing at the Sheffield Lyceum Theatre (www.sheffieldtheatres.co.uk) until 6th June 2015 before continuing on its national tour at various venues throughout the country up to February 2016. Get yourself “ogre” to the tour’s website for full details (www.shrekthemusical.co.uk)

  • RECIPE: Crispy Tofu & Green Tea Noodles

    Crispy Tofu & Green Tea Noodles

    Serves 2

    Prep 10 mins

    Cook 20 mins

    Vegan / Quick & Easy / Inexpensive / Take-Out Alternative / Healthy Bones

    These organic green tea noodles are part of Waitrose / Ocado’s new Malaysian range which I recommend you take a look at. The noodles also come in pumpkin, charcoal, and sesame varieties to name a few.

    The mild, creaminess of the tofu is a perfect match for the strong nutty sesame soy flavour of the sauce. This recipe only keeps you in the kitchen for 30 minutes and is a great, inexpensive, and interesting alternative to a local Chinese takeaway.

     

    Soy sauce contains around 4.5% manganese DRI per tablespoon, which will work alongside the calcium, manganese, and phosphorous within the tofu to encourage healthy bones & teeth.

     

    TOFU – Around 113g of firm tofu will provide you with the following DRI; 77% calcium, 67% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 47% copper (immune system function), 35% selenium (benefits immune system, depression, cardiovascular disease, hypothyroidism, and infertility in men), 35% protein, 30% phosphorous (bones), 27% omega-3 fats (reduce risk of heart disease & stroke, reduce symptoms of hypertension / depression / ADHD, and skin ailments), 16% iron, 16% magnesium, 16% zinc, 15% vitamin B1.

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111 )

     

    Ingredients

    Sauce

    120ml water

    100ml light soy sauce

    45g sesame seeds, toasted lightly in a dry frying pan for 3-4 minutes

    4 spring onions, sliced on the diagonal

    1 tsp dark muscovado sugar (or brown sugar will do)

    1 tsp vegetable oil

    1 tsp toasted sesame oil

    ½ tsp garlic granules

    ½ lime, juice of

     

    1 block firm tofu, sliced into rectangles (349g)

    1 pack Cha Soba Organic Green Tea Japanese Noodles (available from Waitrose / Ocado)

    3 tablespoons sweetcorn (frozen is fine)

     

    Instructions

    1. Mix all the ingredients for the sauce together in a bowl and set aside.
    2. Get a large saucepan of boiling water on the go.
    3. Heat a little vegetable oil in a large frying pan and get the pan really hot.
    4. Add in the tofu rectangles and fry each side for 4-5 minutes.
    5. Remove the tofu from the pan and set aside.
    6. In the same frying pan you used for the tofu, add the sauce and the sweetcorn, and increase the heat so you are boiling, reducing the sauce. Stir regularly.
    7. Add your noodles (these only take 4-5 minutes to cook)
    8. Drain the noodles and mix a glug of sesame oil through them. Plate up the noodles.
    9. Place the cooked tofu on top of the noodles, and dress with spooning the sauce over the top and around the plate. Serve.

     

     

     

     

     

  • RECIPE: Lamb Tajine Soup

    Lamb Tajine Soup

    Serves 4, or 4 x work lunches

    Prep 10 mins

    Cook 60 mins

    Freezable

    I really wanted to capture the essence of a Moroccan classic in a bowl. Something to brighten my day at work, and trick me into thinking I’m abroad where the sun shines all day long. I had some leftovers from my Roasted Med Veg  and decided to create this recipe. If you don’t “just so happen” to have roasted med veg leftovers, then most supermarkets do offer a frozen version which has been pre-roasted for you- simply use / cook them in the same way in the method below.

    I’m very aware of how many fruit and vegetables I am consuming in the day and this vegetable based soup will definitely help you on your way to achieving 7 a day. Three heaped tablespoons of cooked vegetables count as 1 portion.

    ANTIOXIDANTS – The beta carotene in this soup is evident from it’s vibrant colour. Tomatoes, carrots, peppers, and onions are all antioxidant havens and will help promote healthy skin and give your immune system a boost. Tomatoes and onions also have documented coverage on their anti-cancer properties.

    Ingredients

    1 tbsp carotino oil (or any other healthy cooking oil of your choice, I use carotino oil for its colour and vitamin properties)

    250g cooked roasted med veg (tomatoes, peppers, courgettes etc.)

    6 vine tomatoes, chopped

    3 onions, finely chopped

    2 large carrots, chopped

    2 garlic cloves, chopped

    1 lamb stock cube (made up with 1ltr of water)

    ½ tbsp sweet chilli sauce

    ½ tsp caraway seeds

    ½ tsp cumin

    Instructions

    1. Heat the oil in a large saucepan and fry off the onion for 10 minutes.
    2. Add the carrot, tomato, and spices until the tomatoes soften.
    3. Tip in your roasted vegetables along with the stock.
    4. Bring to the boil and then reduce to a simmer until the carrots are tender.
    5. Use a hand blender or other kitchen instrument to blend the soup until smooth.
    6. I think it looks pretty to dry-roast some extra caraway seeds until they start to pop in the pan, and add on top of each serving, along with a drizzle of oil.

     

     

  • RECIPE: Cookie-Creamy-Cranberry Baby Bars

    Cookie-Creamy-Cranberry Baby Bars

    Mini chocolate bars embracing the classic cookie and cream combo with a festive nod from dried cranberries. Don’t anticipate leftovers with these naughty little delights!

    Ingredients

    680g white chocolate

    450g Oreos or similar sandwich style biscuit, Custard creams could even work!

    100g dried cranberries

    chocolate sprinkles, or similar

    Instructions

    1. Line a large baking / casserole dish with greaseproof paper. I used a dish measuring 32cm x 23cm.
    2. In a food processor or smashed in a freezer bag, turn your cookies into smithereens.
    3. Have a small amount of water simmering in a saucepan that a heat-proof bowl can sit on top of.
    4. Place the white chocolate into the bowl above the simmering water and melt, stirring every now and then until smooth.
    5. Pour in the bashed biscuits and combine with the melted chocolate to mix.
    6. Pour the combined mix onto the greaseproof paper lined dish and scatter the cranberries and sprinkles on top and press in very lightly.
    7. Transfer the dish to the freezer to set for at least 1 ½ hours.
    8. Remove from the freezer, lifting out your chocolate slab from the dish using the greaseproof paper and begin to cut into desired shaped/sized bars.
    9. For storage, keep them in the fridge unless you are eating straight away!

     

     

     

  • RECIPE: Banana Bark

    Banana Bark

    Serves 2

    Prep 15 mins (+45 mins freezing time)

    No cook

    No Fuss Dessert / B-Vitamin Rich / Healthy Fats / Healthy Bones

     

    These are so simple, and so delicious. Choose whichever nuts you like but I find walnuts and almonds the best combination for flavour, texture and nutritional value. The nuts used here contain many properties that will count towards healthy bones and skin (manganese, biotin, phosphorous, magnesium).

     

    WALNUTS– Good source of B7, which is the vitamin that helps strengthen hair and reduce hair loss. The other B-complex vitamins in the walnut help you fight the ageing process on your skin and can help obtain a healthy glow. Walnuts have also been found to have anti-cancer benefits with the slowing of tumour growth in breast and prostate cancers. (SOURCE: http://articles.mercola.com/sites/articles/archive/2014/05/19/7-walnuts-benefits.aspx )

     

    ALMONDS – 23g of almonds will provide the following DRI; 49% biotin (a B vitamin essential for blood sugar balance and skin health), 40% vitamin E, 26% manganese, 25% copper, 17% vitamin B2, 15% phosphorous, and 15% magnesium. Almonds are said to reduce risk of heart attack, lower bad cholesterol and provide healthy fats. Almonds alkalize the body, and when your body is not alkaline enough there is risk of osteoporosis and poor immune function.

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20 )

     

    BANANAS – 1 medium, fresh banana (118g), will provide the following DRI; 25% vitamin B6, 16% manganese, 13% vitamin C, 12% potassium, 10% biotin, 10% copper.

    DARK CHOCOLATE– Nutritious. Yes it is, in moderation. You wouldn’t want to eat it in one sitting obviously but just to show you, based on 70-85% cocoa; 100g dark chocolate contains the following percentages of your recommended daily intake; 67% iron, 58% magnesium, 89% copper (great for immune system), 98% manganese, along with potassium, phosphorous, zinc, and selenium. Dark chocolate could also improve blood flow / lower blood pressure, and even improve risk factors for heart disease. (SOURCE; http://authoritynutrition.com/7-health-benefits-dark-chocolate/ )

     

    Ingredients

    2 bananas

    225g dark chocolate, broken into pieces

    1 tbsp unsalted butter

    100g partially blitzed nuts (I used almonds & walnuts in a small food processor, or you could just chop them)

     

    Instructions

    1. Still in their skins, pierce each banana with a chopstick until it’s half way up the banana.
    2. Peel the banana skins off carefully.
    3. Break up the chocolate pieces and place in a heat-proof bowl with the butter, and sit on top of a saucepan with a little simmering water in it.
    4. Stir the chocolate regularly.
    5. Once melted you can either dip the bananas or pour the chocolate on top and use a spoon to coat thoroughly.
    6. Place your chopped / blitzed nuts on a plate and now carefully roll and cover the chocolate bananas in them.
    7. Transfer the bananas to a dish lined with greaseproof paper and place in the freezer to harden up for at least 45 minutes.
    8. Take out from the freezer and serve. If you have sensitive teeth you can remove from the freezer 15 minutes before munching.

     

     

  • RECIPE: Beet-Swede Gratin

    Beet-Swede Gratin

    Serves 4-6

    Prep 20 mins

    Cook 2 hours

    Something a little different from the usual potato gratin that’s loaded with carbs and cream. Rooty beet and swede go beautifully together nestled amongst a garlic-thyme, skimmed milk roux sauce with reduced fat cheeses.

    The sauce turns a beautiful pale pink under the molten mozzarella and tastes so damn good. If you want to make this ahead of time then follow up to step 6 and keep in the fridge until your ready.

    SWEDE – 170g of swede will provide 53% of your recommended intake of vitamin C! Good levels per serving of; zinc, magnesium, phosphorous, manganese, and calcium also make swede a healthy bone promoter. Healthy amounts of fibre encourage a good digestive tract. Swede is also a good alternative in a gratin to potatoes for sufferers of diabetes. It has also been linked to prevention of type-2 diabetes.

    BEETROOT– Like swede, are also high in magnesium and phosphorous- for the bones. Along with iron, vitamin A, B6, C, folic acid and anti-oxidants. Another vegetable that has a good fibre content to keep our digestive tract on track.

    Ingredients

    3 fresh raw beetroots, peeled (around 700g weight peeled)

    1 large swede. Peeled and sliced into thin semi circles (around 700g weight peeled)

    160g pack light leerdammer slices (8 slices)

    100g reduced fat mozzarella (sliced)

    1 onion, sliced very finely

    1 lemon, the zest of

    4 large garlic cloves, finely chopped

    10 thyme stems, leaves removed and chopped

    roux;

    3tbsp butter

    3 tbsp plain flour

    480ml skimmed milk

     

    Instructions

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6

     

    1. Peel the beetroot and drizzle in oil, wrapping in individual foil wraps and roasting in the oven for an hour or until tender when pierced with a knife. Remove from the oven and set aside to cool. Slice once cooled.
    2. Meanwhile, Par-boil the swede for ten minutes, drain & set aside.
    3. Make a roux by melting 3 tbsp butter in a saucepan, then adding the same of flour and stirring constantly to form a thick paste. Cook this out for a minute or so.
    4. Gradually add your milk with a medium to low heat on the stove. I throw in the garlic, lemon zest and a small portion of thyme leaves at this point to infuse. Stir constantly.
    5. Gradually add more milk as the sauce thickens. Once you’ve reached desired consistency (I prefer it not to be overly thick as will thicken further in the oven), remove from the heat.
    6. Now it’s time to put the dish together. In a large casserole dish or similar, begin to layer the ingredients. I layer mine; swede, onion, scatter of thyme, leerdammer, beetroot- repeat. Pour over the sauce, top with mozzarella and freshly cracked black pepper.
    7. Reduce oven heat to 180c / 160c (fan) and place in the oven for 1 hour. Serve.

     

  • Recipe: Pistachio Cookies

    Pistachio Cookies

    Prep 15 mins

    Cook 10 mins

    Makes 12 Cookies

    Quick & Easy / Minimal Ingredients

    Chewy cookies with an unexpected citrus-like tang from the use of pomegranate molasses (a fruit syrup made from pomegranate juice reduction). These taste surprisingly light considering the use of a thick syrup, and the combination with the slightly salty pistachio kernels is delicious, unique and certainly moreish.

    Even the molasses of Pomegranate are high in anti-oxidants (especially vit. C). Equally pistachios contain a fair amount of anti-oxidants; carotenes, vit. E, and polyphenolic compounds. Immune system essentials; copper, iron, zinc, and selenium also feature.

     

    Ingredients

    210g plain flour

    140g butter

    100g pistachio kernels

    100g caster sugar

    60g pomegranate molasses

    1 vanilla pod, split and seeds scraped

    ½ tsp baking powder

     

    Instructions

    Pre-heat your oven to 200c / 180c (Fan) / Gas Mark 6

     

    1. Line a baking sheet with greaseproof paper and spray with a smidge of cooking oil.
    2. In a small saucepan, melt your butter. Just before it’s completely melted add in the pomegranate molasses to warm through, and combine together.
    3. Transfer the melted ingredients into a large mixing bowl.
    4. Add the vanilla pod seeds and sugar and beat together until combined completely.
    5. Tip in the flour, baking powder, and pistachios and mix thoroughly to create your cookie dough.
    6. At this point I put the bowl in the fridge for 5 mins just to cool slightly. You don’t have to do this but I find it makes the dough easier to shape.
    7. Roll equal shape balls of the dough and space out on the baking sheet, bear in mind they will spread out ever so slightly whilst baking.
    8. Press each ball piece down slightly and now put the baking sheet in the oven for the next 8-10 minutes.
    9. Even if your cookies feel soft & airy to touch, fear not, they will harden as they cool. If you prefer a crunchier biscuit-like texture then leave in the oven for a few minutes longer.

     

  • RECIPE: Ginger Biscuits

    Ginger Biscuits

    Makes 15 large biscuits

    Inexpensive / Quick & Easy / Store Cupboard Ingredients /

     

    These cost hardly anything to make and are super quick and easy. If you keep a well stocked store cupboard then you should already have most of the ingredients to hand. Pomegranate molasses are available in most supermarkets now, but you could always substitute this for golden syrup.

     

    The length of baking is to give a crunchy biscuit, but if you prefer yours more cookie-like & chewy then reduce baking by 5-10 minutes dependent on the size of your biscuits.

     

    Ingredients

    100g butter, unsalted

    225g granulated sugar

    260g plain white flour

    4 tsp dried ground ginger

    1 ½ tbsp pomegranate molasses

    1 tsp baking soda

    1 egg

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. In a large saucepan or sauté pan, melt the butter on a low heat, adding the pomegranate molasses just before the butter is completely melted. Stir together to combine.
    2. Take off the heat completely, then add in your sugar and egg, whisking together and mixing until creamy & a little fluffy.
    3. Tip in your ginger, baking soda, and flour and mix well to form your biscuit dough.
    4. Once all the ingredients are combined, leave to one side until cool enough to handle.
    5. Line a couple of baking trays with greaseproof paper.
    6. By hand, make equal size balls out of the dough and press lightly onto the baking sheet. Allow space between each one as the dough will spread whilst cooking.
    7. Place in the oven for 20 minutes. Keep an eye on them every now and then after the 10 minute mark.
    8. Remove from the oven and use a spatula to transfer the biscuits from the trays onto a cooling rack. Store in an air-tight container once completely cooled.

     

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