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GINGER BISCUITS

Makes about 50 biscuits, depending on size.

Ingredients

80 g Butter
100 g Syrup
500 ml Cake Flour
10 ml Baking Soda
10 ml Cream of Tartar

25 ml Dry Ginger
2 ml Salt
2 Eggs
250 ml Brown Sugar (not wet type)

Method

  1. Melt butter and syrup in pot and let it cool off.
  2. Sift dry ingredients together.
  3. Add eggs to syrup once it is cool.
  4. Add sugar to syrup mixture and stir until just combined.
  5. Add dry ingredients and mix well.
  6. Roll the dough and cover with clingwrap – place in fridge.
  7. Let dough rest for 2 hours.
  8. Pinch balls the size of a 50c, put on baking tray and make a dent with you finger in the dough.
  9. Bake 8-12 minutes at 180°C.

Storing:

As long as they last in an airtight container.

Enlarging:

Mix double batches at a time and take care to bake each batch perfectly.

Variation:

The dough may be rolled out thinly and cut into fancy shapes (e.g. gingerbread men) and decorated as preferred.