There are some days where I have huge Photography  faux pas, they just don’t turn out how I see them in my head, and today was one of those days. Me and my camera that has been by my side for a good five years now, just aren’t getting on anymore. Yes, this sounds ridiculous but there is something in it’s body that isn’t working correctly. So I start looking around for new cameras, and drooling over other people’s food blogs. I guess some days, the inspiration isn’t there and the way I position the food just doesn’t work out the way I want it to and the ever changing light was a bit difficult to work with too!

There is nothing I would like more than a studio of my own…

This would be pretty darn perfect, loads of natural light, space and lots of wooden, rustic furniture would be enough to give me the inspiration I need!

One day…

But for now, the key is to just keep learning and thinking of different ways to make my food photography better. I’d love to know if anyone out there also has this little problem from time to time!

But in the meantime, lets get our sweet tooth on ok? I made these ginger nuts spontaneously when a trip to my home town of Wolverhampton was upon us. My dad loves the flavour of ginger so this is what I made him. I followed a Darina Allen recipe from one of the best cook books of all time, The Forgotten Skills Of Cooking. I had to adapt it to the kind of shaped biscuit I wanted, but they were successful, they even gave the satisfying cracks on the top.

You will need:

225ml Golden syrup

350g white flour /rice flour

3tsp ground ginger (the original recipe says 2 tsp, but I wanted them quite gingery!)

2 tsp bicarbonate of soda

150g butter

+ 150g granulated sugar

Preheat the oven to 150C, the low temperature will prevent the biscuits from burning.  Sieve the dry ingredients into a bowl and combine well, then rub in the butter.  Meanwhile, warm the golden syrup gently until it’s more fluid and add it to the dry ingredients. Mix well, and when combined, roll or flatten out the dough and cut out as many biscuits as you can, this depends on the size of your cookie cutter, just make sure the biscuits are about half a centimetre thick.

Arrange well apart on a baking tray with either parchment, or foil  and bake until the biscuits are a light brown colour and the edges are a deep golden colour. Be very careful to not burn the edges, this won’t make them taste good!

Take out the oven and cool for a few minutes on the tray, then place the biscuits on a wire rack to cool even further. Serve with a nice pot of tea or milk!