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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 190°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 2–3 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.

Chunky Ginger Shape Biscuits  

Adding oats to ginger biscuits make them fun and chunky.

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