Easy Ginger Biscuits
Makes 9 dozen biscuits
Ingredients
1375ml (770 g) cake flour
12,5 ml cream of tartar
25 ml ground ginger (or more)
5 ml salt
625 ml (500g) Brown Sugar
250 g butter
225 g Huletts Golden Syrup
3 extra large eggs
10 ml bicarbonate of soda
20 ml milk
12,5 ml cream of tartar
25 ml ground ginger (or more)
5 ml salt
625 ml (500g) Brown Sugar
250 g butter
225 g Huletts Golden Syrup
3 extra large eggs
10 ml bicarbonate of soda
20 ml milk
Method
Mix the flour, cream of tartar, ginger and salt together.
Add the sugar to the flour mixture.
Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Beat syrup and eggs together.
Dissolve the bicarbonate of soda in the milk. Beat in the egg and syrup mixture and add to the dry ingredients, mix to a firm dough.
Cover with plastic and leave in refrigerator overnight.
Preheat oven to 180ºC.
Roll dough into small balls, place onto greased baking tray and flatten slightly.
Bake for 10 - 12 minutes.
Cool on a wire rack.
Add the sugar to the flour mixture.
Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Beat syrup and eggs together.
Dissolve the bicarbonate of soda in the milk. Beat in the egg and syrup mixture and add to the dry ingredients, mix to a firm dough.
Cover with plastic and leave in refrigerator overnight.
Preheat oven to 180ºC.
Roll dough into small balls, place onto greased baking tray and flatten slightly.
Bake for 10 - 12 minutes.
Cool on a wire rack.
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