MasterChef winner takes the biscuit for Mary’s Meals!
Gary Maclean celebrates National Biscuit Day by asking people to support Mary's Meals
This National Biscuit Day (29 May), celebrity chef Gary Maclean is calling on people to raise some dough by supporting Mary’s Meals.
We serve nutritious school meals to more than 2.4 million children in 18 of the world’s poorest countries – including Ethiopia, Syria and South Sudan. The promise of a daily meal attracts children into the classroom, where they can gain an education and hope for the future.
Gary, winner of 2016’s MasterChef: The Professionals, is supporting Raise Some Dough which asks people to host a fundraising bake sale to help feed hungry children.
He says: “Today may be National Biscuit Day but, like many people, I enjoy a biscuit all year round.
“That’s why baking is such a great way to raise money for Mary’s Meals – and to put a smile on the face of not only your friends, family and colleagues, but also the hungry children who rely on this wonderful charity.”
People can download a free Raise Some Dough fundraising pack, which includes a book packed full of tasty biscuit recipes from some of the UK’s favourite celebrities – including Stephen Fry, Dame Joanna Lumley, Ellie Taylor, Rosemary Shrager and Judy Murray.
We will also send bakers a free mug-shaped cookie cutter, based on the mugs from which many children eat their daily serving of Mary’s Meals.
It costs just £19.15 to feed a child with Mary’s Meals for a whole school year, which means every penny raised through baking will help to transform young lives around the world.
Dan McNally, head of grassroots engagement, at Mary’s Meals says: “£19.15 can buy you 14 packets of chocolate digestives or 35 packs of my personal favourite, the ginger snap! It is also enough to feed a hungry child every day for a school year with Mary’s Meals.
“By taking part in Raise Some Dough, you can enjoy biscuits with your friends and family, while feeding children in some of the world’s poorest countries. So please get baking!”
Last November, Mary’s Meals ran a UK-wide survey which found that the digestive is the country’s favourite biscuit for dunking in a cuppa.
The survey also revealed that one in three people have dunked their biscuit in someone else’s cuppa (33%); just 12% of respondents said they never dunk biscuits, with a further 12% saying they don’t eat biscuits.
Gary Maclean’s Ginger Snap recipe
300g Plain flour
50g Fine oatmeal
175g Soft brown sugar
100g Unsalted butter
4 tbsp Golden syrup
1 tsp Bicarbonate of soda
2 tsp Ground ginger
This recipe works just as well with gluten free flour and non-dairy butter.
- Preheat the oven to 180˚C/350˚F.
- Sieve the flour, ground ginger and bicarbonate of soda in mixing bowl.
- Add the fine oatmeal, next dice the butter and rub into the flour mix until crumbly.
- Next, add the soft brown sugar, golden syrup and egg, mix well until it forms a firm doughy mixture.
- Roll out the dough on a floured surface to about ½ cm 1/8 inch thick.
- Cut to your required size and place onto a non-stick tray.
- Pop the tray into the preheated oven.
- Remove after 7 to 10 minutes or when golden.
- Cool and then serve and enjoy!