I, uh...I got no note to add.
I'm very checked out.
Been cooking a lot these past two days.
Recipe
100g Salted Butter, Cubed
75g Light Soft Brown Sugar
1 tbsp Fresh Grated Ginger
1.5 tbsp Ground Ginger
100g Golden Syrup
250g Self-Raising Flour, Sifted
1 tsp Bicarbonate Of Soda
1 Egg Yolk, Beaten
1. Preheat your oven to 190*C and grease three large baking trays or line them with parchment.
2. In a saucepan, over a low heat, melt the Butter and stir in the Sugar, Golden Syrup, and Fresh Ginger until the sugars have dissolved and everything is fully mixed.
3. In a large glass bowl, sift the Flour and combine with the Ground Ginger and Bicarbonate Of Soda. Gradually stir in the sugar mixture, followed by the Egg Yolk, and beat the mixture together. Then briefly knead it until it resembles a dough.
4. Roll the dough into small, one-inch sized balls and lay them out across the baking trays. Allow 3-5cm of space between each ball to allow them to spread out. Bake for 8-10 minutes (until golden brown) if you're going for soft/er Ginger Biscuits. Bake for an extra 2-3 minutes if you want them to be a little more crunchy.
5. Allow them to cool on the trays for a minute or two, until they're firm enough for you to transfer to a wire rack so they can cool down.
I'm very checked out.
Been cooking a lot these past two days.
Recipe
100g Salted Butter, Cubed
75g Light Soft Brown Sugar
1 tbsp Fresh Grated Ginger
1.5 tbsp Ground Ginger
100g Golden Syrup
250g Self-Raising Flour, Sifted
1 tsp Bicarbonate Of Soda
1 Egg Yolk, Beaten
1. Preheat your oven to 190*C and grease three large baking trays or line them with parchment.
2. In a saucepan, over a low heat, melt the Butter and stir in the Sugar, Golden Syrup, and Fresh Ginger until the sugars have dissolved and everything is fully mixed.
3. In a large glass bowl, sift the Flour and combine with the Ground Ginger and Bicarbonate Of Soda. Gradually stir in the sugar mixture, followed by the Egg Yolk, and beat the mixture together. Then briefly knead it until it resembles a dough.
4. Roll the dough into small, one-inch sized balls and lay them out across the baking trays. Allow 3-5cm of space between each ball to allow them to spread out. Bake for 8-10 minutes (until golden brown) if you're going for soft/er Ginger Biscuits. Bake for an extra 2-3 minutes if you want them to be a little more crunchy.
5. Allow them to cool on the trays for a minute or two, until they're firm enough for you to transfer to a wire rack so they can cool down.
Category Food / Recipes / All
Species Unspecified / Any
Gender Any
Size 800 x 600px
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