Ginger Snap Biscuits

These delicious crisp biscuits are easy and inexpensive to make and will be especially popular with children. They will keep for a week hi an airtight container.

Ginger Sauce and Ginger Pear Sauce are both excellent accompaniments to hot or cold puddings and ice-cream.

6 oz. unsalted butter, cut into small pieces

6 oz. castor sugar

2 tablespoons dark treacle

1 teaspoon ground ginger

1 tablespoon grated lemon rind

8 oz. flour

4 tablespoons milk

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Line two large baking sheets with non-stick silicone paper and set them aside.

In a medium-sized heavy saucepan, combine the butter, sugar, treacle , ginger and lemon rind. Place the pan over low heat and cook, stirring constantly, until the butter has melted and the sugar has dissolved. Remove the pan from the heat.

Sift the flour into the pan and stir it in thoroughly. Stir in the milk to obtain a smooth, dropping consistency.

Drop teaspoons of the mixture, well spaced out as they spread during baking, A spicy Chinese dish, Gingered Beef is made with Chinese mushrooms, ginger, soy sauce, bamboo shoots and steak. Serve it with noodles or rice. on to the baking sheets. You will probably have to bake the biscuits in two batches.

Place the baking sheets in the centre of the oven and bake for 12 to 15 minutes, or until the biscuits are cooked and golden.

Remove the biscuits from the oven and transfer them to a wire rack to cool. Serve cold.

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