Ginger biscuits
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Cooking time: Less than 60 minutes
Lovely, crisp ginger biscuits that never last long.
INGREDIENTS
170g self-raising flour
¾ teaspoon bi-carbonate of soda
70g sugar
1 teaspoon ground ginger
70g margarine
115g golden syrup
pinch of salt
¾ teaspoon bi-carbonate of soda
70g sugar
1 teaspoon ground ginger
70g margarine
115g golden syrup
pinch of salt
METHOD
Preheat oven to 160°C.
Put flour and salt in a bowl and rub in margarine until it forms fine breadcrumbs; add sugar, ginger and bi-carbonate of soda and mix together. Add golden syrup and stir all together.
Lightly grease a baking tray with butter or margarine. Make small balls with the mixture (they will spread a long way, so do not make balls too big), flatten them slightly and space them well on tray.
Bake in moderate oven, 160°C for about 15 minutes, or until they are nice and brown. Cool on wire rack.
Put flour and salt in a bowl and rub in margarine until it forms fine breadcrumbs; add sugar, ginger and bi-carbonate of soda and mix together. Add golden syrup and stir all together.
Lightly grease a baking tray with butter or margarine. Make small balls with the mixture (they will spread a long way, so do not make balls too big), flatten them slightly and space them well on tray.
Bake in moderate oven, 160°C for about 15 minutes, or until they are nice and brown. Cool on wire rack.
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