Thursday, 28 April 2022

Mary Berry’s Best Ginger Biscuits

 




Ingredients

50g (2oz)butter
1 level tbspgolden syrup
175g (6oz)self-raising flour
1 level tbspground ginger
75g (3oz)crystallised ginger, finely chopped
1 tspbicarbonate of soda
50g (2oz)demerara sugar
50g (2oz)light muscovado sugar
1medium egg, beaten

Method

Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.

Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.

Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.

Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges. ( I would say a couple of minutes less in a fan oven)

Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

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