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Ginger Nut Biscuits
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50g (2 oz) butter
30ml (2 tsp) golden syrup
100g (4 oz) self-raising flour
1 teaspoon ground ginger
¼ teaspoon cinnamon
½ teaspoon bicarbonate of soda
2 teaspoons caster sugar
blanched almonds, halved
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The biscuits will keep for three or four days stored in an airtight tin, but it's unlikely that you will need to store them.
- Heat the oven to 190°C (375°F) when you start, so that it is at the right temperature when you put the biscuits in to bake.
- Melt the butter in a pan over a low heat, watching carefully to see that it doesn't 'catch'. Spoon the golden syrup into the mixture and remove from the heat.
- Put the flour, ginger, cinnamon, bicarbonate of soda and caster sugar in a mixing bowl. Pour the butter and syrup mixture over it.
- Combine the ingredients, mixing them well to form a smooth, not too wet paste.
- Take teaspoons of the mixture and form into small balls. Place on a greased baking tray, spacing them apart to allow for the mixture to spread during baking.
- Flatten slightly and place a blanched almond in the centre of each biscuit. Bake for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
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