Saturday, October 18, 2008

Ginger biscuits

This is adapted from a recipe from the web described as being "From Mrs Guthridge's kitchen". Who is Mrs Guthridge? We may never know.

170g self-raising flour
pinch of salt
70g margarine
¾ teaspoon bicarbonate of soda
70g sugar
1 teaspoon ground ginger
115g honey

  1. Preheat oven to 160°C. Put flour and salt in a bowl and rub in margarine until it forms fine breadcrumbs. Add sugar, ginger and bicarbonate of soda and mix together.
  2. Add honey and stir all together, then knead until the dough holds together in a smooth ball, then chill in the fridge for 30 minutes.
  3. Lightly grease a baking tray. Make small balls with the mixture (they will spread a long way, so do not make balls too big), flatten them slightly, cut them into shapes if you want to, and space them well on tray.
  4. Bake in moderate oven, 160°C for about 15 minutes, or until they are nice and brown. They will puff up about halfway through the cooking time, but don't be alarmed - they flatten back down to a more normal shape by the end. Also, when they come out of the oven they will still be quite soft, but will crisp up quickly. Cool on wire rack.

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