“Recipes form part of every day life at All Hallows and it’s a great pleasure to share some of my own favourites in the same way we love to share food in our farmhouse kitchen.    Many of my recipes have developed because of my love of AGA cooking – there is a homeliness about something ‘warm from the AGA’. 


“To be able to support Julia’s House by helping the Time for Tea fundraising event  is a wonderful way of encouraging people to bake – and share something delicious – hopefully raising funds at the same time to help families with very poorly children.  



225g (8oz) self raising flour

Half a teaspoon of salt – we like to use Maldon and grind this in a pestle & mortar

Two teaspoons ground ginger

Two teaspoons of mixed spice

A generous grating of nutmeg

110g (4oz) butter

110g (4oz) caster sugar

2 tablespoons golden syrup – warm the tin (with lid removed) in some hot water to enable you to pour the syrup easily


You will need a flat baking sheet lined with parchment.


Preheat the oven to 175 C or 350 F or Gas Mark 4

To bake in an AGA set your grid shelf to the bottom runner of your roasting oven of a 2 oven AGA or the middle runner of your baking oven in a 4 oven AGA


In a food processor combine the flour, salt, sugar, spices and butter together or rub the mixture together in a bowl with your finger tips to resemble fine crumbs.


Add the warmed syrup to the mix and continue processing so that the mixture comes together to form a soft dough.  Or, if working by hand, use a wooden spoon and continue mixing so that all of the ingredients are combined.


Once you have formed a soft dough, divide this into equal pieces and roll each into a small ball.


Allowing plenty of space for the biscuits to spread, place the dough onto the lined baking tray and bake for approximately fifteen minutes.  (Insert a cold plain shelf if you are baking in the roasting oven of your AGA & reduce the cooking time too).


Once cooked, carefully transfer to a wire cooking rack and continue to bake the remaining biscuits in batches.


Store in an airtight tin or when completely cold wrap in cellophane and tie the bag with string.