Spicy, chewy, chocolately, spangly.
Everything you want for Christmas. I made these as gingery as possible, so that
kids wouldn’t like them. Unfortunately however, several kids tried them, and
all loved them. Never mind. You’ll just have to hide them. They keep well in an
airtight container, so make in advance and get out at a Christmas gathering and
wow everyone!
Makes about 15
Ingredients:
4oz butter
1 ½ tablespoons golden syrup
3oz caster sugar
3 ½ oz plain flour
5 oz oats
1 tsp baking powder
2 tsp ground ginger
1 ½ tablespoons chopped stem ginger
1 egg, beaten
200g white chocolate
edible glitter
Method:
Preheat oven at 180C/Gas mark 4 and line a
couple of baking trays with parchment.
Melt the butter and syrup together and set
aside
Combine the dry ingredients and mix. Pour
in the butter and syrup until well combined, then add the stem ginger and egg
and stir.
Put a heaped teaspoon onto the baking tray
for each biscuit. Make sure you leave plenty room as they will spread. Bake for
10-12 minutes. Take out of the oven and leave to cool completely before peeling
the paper off.
Melt the chocolate. Dip the biscuits
halfway or drizzle the chocolate over half the biscuit. Put on parchment (you
can turn the parchment you already used over) on a baking tray. Sprinkle the
edible glitter over the chocolate halves of the biscuits and put the trays in
the fridge until the chocolate is set.
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