Ginger Biscuits

A lovely in-betweener for lunch boxes, with a cup of tea or coffee, even a glass of red wine!

Switch oven on 190º C Prepare baking sheets with non-stick spray
Cream together:	350 g 375 ml 175 ml		vegan margarine brown sugar (1½ cups) golden syrup (¾ cups)
Sieve together all the DRY INGREDIENTS:	600 g 5 ml 10 ml 10 ml 5 ml		cake flour bicarbonate of soda (1 tspn) ground ginger (2 tspn) ground Cinnamon (2 tspn) ground cloves (1 tspn)
Fold dry ingredients into the creamed mixture to make a stiff dough. Refrigerate for 30 minutes if too sticky, and then add a bit of flour if necessary. Roll out ±3 mm on a floured board, press out fun shapes. Bake for 10 minutes or until slightly brown around the edges. *** Note: Replace part of the golden syrup with molasses for a darker biscuit with an exquisite taste – goes very well with red wine!

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Ginger Biscuit Man

19 June 2016 / Recipes