Crunchy Ginger biscuits

Guests coming and no sweet treat in the house ? No problem these moorish, light and snappy bisucits can be whipped up in 5 miutes using store cupboard ingredients. Not only do they taste allot better than the shop bought version, they infuse the whole kitchen with the scent of ginger and sweetness.

115g self-raising flour
1 tsp bicarbonate of soda
45g granulated sugar
60g soft butter, butter replacement or margarine
1 tsp ground ginger
2 tbsp or 2 large squirts of golden syrup

You will need 2 baking trays well greased or lined with bake-o-glide

Pre heat the oven to 190c/170c fan

Measure the flour, bicarbonate, ginger and sugar into a large bowl.
Add the butter/margarine and rub in until you have a breadcrumb like mixture.
Add the golden syrup, then get your hands in and mix/squeeze the mixture together until you have a combined ball of dough.
Divide the mixture into half, and then roll 10 walnut sized balls from each half.
Flatten each ball slightly on your hand and place on the baking tray.
Spread then well apart as they will spread while cooking.
Put in the oven and bake for 12 minutes until they have spread, taken on a cracked appearance and are golden brown.
Leave to cool in the trays for around 5 minutes and then transfer to a wire rack before storing in a tin.

They will keep for around 5 days – but won’t last that long!


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