| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookie |
16 |
Servings |
INGREDIENTS
| 4 |
oz |
Self raising flour |
| 1 |
ts |
(slightly rounded) ground ginger |
| 1 |
ts |
Bicarbonate of soda |
| 1 1/2 |
oz |
Granulated sugar |
| 2 |
oz |
Margarine |
| 2 |
tb |
Golden syrup |
INSTRUCTIONS
From: mark@alexr.demon.co.uk (Mark Alexander)
Date: Tue, 6 Sep 1994 22:01:00 +0000
Preheat oven to 190 degC (375 degF, Gas Mark 5). Lightly grease a large
baking sheet. Sift flour, ginger and bicarbonate together into a bowl. Add
the sugar and then lightly rub in the margarine until the mixture is
crumbly. Add the syrup to make a stiff paste.
Divide the paste into 16 equal pieces and roll them into slightly flattened
balls. Place them on the baking sheet, leaving plenty of room as the
biscuits spread quite a bit when they cook. Flatten the balls slightly with
the bak of a spoon and put in the hot oven to bake for 10-15 minutes.
During baking the biscuits spread out quite a bit and crack. Cool on the
sheet for 10 minutes, then on a wire rack until cold. Store in an airtight
tin, if you can bear to stay away from them that long.
These are superior by far to shop-bought biscuits - I hope you have lots of
fun making and eating them.
Source: Alison Mew. amew@esdu.demon.co.uk
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”