| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookie |
40 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 2/3 |
c |
Golden syrup |
| 1 3/4 |
c |
Plain flour |
| 1 |
ts |
Bicarbonate of soda |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Cardamom |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Cocoa |
| 1 |
tb |
Milk |
| 1 |
oz |
Mixed peel |
| 2 |
tb |
Plain flour; extra |
|
|
Raspberry jam |
| 4 |
oz |
Dark chocolate |
INSTRUCTIONS
From: jenny@utopia.resntl.bhp.com.au (Jenny Hopkins)
Date: Mon, 15 Nov 1993 00:34:12 +0000 (GMT)
Melt butter over low heat in medium-sized saucepan, add golden syrup, bring
to boil, remove from heat; stand ten minutes. Add sifted dry ingredients,
milk and finely chopped peel, stir with a wooden spoon until smooth, cover,
stand at room temperature for 1 1/2 hours. Mixture will become thicker.
Turn the mixture onto surface which has been dusted with extra flour. Knead
lightly, working in only enough of this flour until the mixture loses its
stickiness.
Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped or
any other cutter, about 5cm (2 in) diameter. Place on lightly greased oven
trays.
Using the end of a wooden spoon, gently push indentation into centre of
biscuit; don't push right through. Fill with about 1/2 teaspoon of jam.
Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays until
completely cold.
Melt chocolate in top of double saucepan over simmering water. Spoon on to
saucer for easier handling. Dip bases of biscuits into chocolate; smooth
excess chocolate off with a knife. Place jam-side down on foil lined trays,
refrigerate until chocolate is firm.
Makes about 40. (Source: The Big Book of Beautiful Biscuits)
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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