Chunky Ginger Shape Biscuits 170g Plain Flour 170g Oats 1 tsp Bicarbonate of Soda 4 tsp Ground Ginger 1 tsp Ground Cinnamon 100g Butter 8 tbsp Golden Syrup 1. Preheat the oven to 190Â°C (gas mark 5). Mix all the dry ingredients together in a large bowl. 2. Melt the butter gently in a pan with the golden syrup. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough. You may need to add more flour to make it stiff enough to roll out, but leaving it to cool for a moment helps too. 3. Roll the dough out on a flat surface and cut into shapes with cutters. Place on a baking tray. 4. Bake the biscuits for 8-10 minutes or until they are slightly risen and browned. Leave to cool on the baking sheet for 2â€“3 minutes or until they are firm enough to lift without breaking, then transfer to a wire rack to cool completely. The biscuits can be kept in an airtight tin for up to 5 days.
Published on May 1, 2010