| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Biscuits |
18 |
Servings |
INGREDIENTS
| 125 |
g |
Butter; 4 oz, 1/2 cup |
| 125 |
g |
Sugar; 4 oz, 1/2 cup |
| 200 |
g |
Flour; 7 oz, 1 3/4 cups |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Baking powder |
| 25 |
g |
Butter; 1 oz, 2 tbsp |
| 2 |
ts |
Ground ginger |
| 125 |
g |
Golden syrup; 4 oz, 1 cup |
| 1 |
tb |
Water |
| 125 |
g |
Icing sugar |
INSTRUCTIONS
ICING
From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas)
BASE: Cut butter into cubes and put in food processor with rest of
ingredients. Whizz until chopped in. Grease or line a swiss roll tin and
tip in the mixture. Spread it out and flatten it a bit. Bake at 190 C, 375
F for about 20 minutes or until lightly browned. ICING: Put butter, ginger,
water and syrup into a saucepan or bowl. Warm on stove or microwave to
melt, but not boil, the ingredients. Sift the icing sugar and stir in with
wooden spoon or fork. Beat until smooth. Pour over the base while they are
both still hot.
NOTES : 125 g of syrup is 2 dollops from a big metal serving tablespoon
(not the small measuring tablespoon). US note:Icing sugar is powdered
sugar, golden syrup is like light corn syrup.
Recipe by: Adapted from Edmonds Cookery Book
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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