The Start Menu

1. Using a plastic funnel, pour the sugar into the bottle.
2. Add the dried yeast to the bottle.
3. Mix the grated ginger and lemon juice together in a cup or other suitable piece of crockery.
4. Next you need to add the ginger/lemon mixture to the bottle using your funnel
5. Add the water to the bottle until it is about ¾ full, then put the cap on and shake the bottle until all the sugar is dissolved.
6. You then need to top the bottle up until there is approximately a one inch gap at the top. This gap is to prevent explosions once the yeast gets to work.
7. Put the cap on the bottle as tightly as you can, then place the bottle somewhere warm. I put mine in my airing cupboard. You’ll need to leave it for 24-48hours to let the yeast go to work.
8. Once the bottle is very hard, and can’t be squeezed, the ginger beer is done. It took 24 hours for my batch to be ready.
9. Place the bottle in the fridge overnight. This halts the yeast and stops the bottle exploding.
10. Once the ginger beer is chilled, pour it into the 2nd coke bottle through a sieve to remove lumpy bits.
11. Pour it into a glass and enjoy.

Notes: You really don’t want to leave that bottle in a warm place for any longer than 48 hours.

Instructions

1. Preheat oven to 350°F (200°C).
2. Cream the butter and the sugar.
3. Add the egg and stir in the molasses/golden syrup.
4. sift in the baking soda, flour, spices and salt
5. Shape into small (2 cm diameter) balls and roll in granulated sugar.
6. Place on greased cookie sheet. Do not flatten balls.
7. Bake for about 11 minutes.