Ginger snap biscuits
These are crispy and delicious!
This recipe makes enough for between 30 and 35 biscuits
8 oz/ 225g plain flour
2 tsps ground ginger
1 tsp mixed spice
3 oz/75g fine oatmeal
3oz/75g caster sugar
0.5 tsp bicarbonate of soda
6 oz/150g treacle
3 oz/75g butter, diced
Pre-heat oven to gas mark 3/325F
Mix together in a bowl the flour, ginger, spice, oatmeal, sugar and bicarbonate of soda . Heat the treacle and butter in a small pan until melted. Pour on to the dry ingredients and mix to make a smooth dough. Knead well.
Roll the dough out on a lightly floured surface until about 0.5 cm / 1/4 inch thick, prick the top with a fork and cut into 6 cm / 2 1/2 inch rounds using a plain cutter. Put onto greased baking sheets and bake for 20-25 minutes until firm to the touch. Transfer to wire racks to cool.
Store in an airtight container.
These are crispy and delicious!
This recipe makes enough for between 30 and 35 biscuits
8 oz/ 225g plain flour
2 tsps ground ginger
1 tsp mixed spice
3 oz/75g fine oatmeal
3oz/75g caster sugar
0.5 tsp bicarbonate of soda
6 oz/150g treacle
3 oz/75g butter, diced
Pre-heat oven to gas mark 3/325F
Mix together in a bowl the flour, ginger, spice, oatmeal, sugar and bicarbonate of soda . Heat the treacle and butter in a small pan until melted. Pour on to the dry ingredients and mix to make a smooth dough. Knead well.
Roll the dough out on a lightly floured surface until about 0.5 cm / 1/4 inch thick, prick the top with a fork and cut into 6 cm / 2 1/2 inch rounds using a plain cutter. Put onto greased baking sheets and bake for 20-25 minutes until firm to the touch. Transfer to wire racks to cool.
Store in an airtight container.
