8 oz S.R.Flour
1 tablespoon ground ginger
3 oz margarine
4 oz golden syrup
2 tablespoons milk
4 oz demerara sugar
Little extra milk in a cup.
Sift flour and ginger together in a bowl.
Add margerine and rub in until fine mix.
Mix the syrupm, sugar and milk together
Add to flour and mix to a smooth dough
Take a good teaspoon of mix and roll lightly into a ball
Makes about 36.
Place on greased baking sheets.
Dip a fork into the milk in the cup and press the top of each biscuit to leave an imprint.
Pre-heated oven 180c. 350f. gas mark 4.
approx 2o mins.
Leave on trays for five minutes then put biscuits onto wire racks to cool.
These are lovely and crunchy and keep up to a couple of weeks in an airtight tin.
Hubby hates ginger so made these for me, guess what, after tasting one they are now his favourites.
enjoy. cheers Penny.
