GINGER BISCUITS

Yields22 Servings
 110 g unsalted butter
 100 g black treacle
 75 g golden syrup
 200 g plain flour
 1 tsp baking powder
 1 tsp bicarbonate of soda
 100 g dark muscovado sugar
 2 tsp ground ginger
 1 tsp ground cinnamon
 ½ tsp grated nutmeg
 ¼ tsp ground cloves
 125 g porridge oats
 100 g white chocolate chips
 100 g crystallised ginger pieces
1

In a large saucepan, melt the butter, treacle and golden syrup together until combined; leave to cool for 5 minutes

2

Mix together all the other ingredients and add to the saucepan and mix everything together until combined

3

Roll the dough into 4cm balls and place them on lined baking sheets about 4cm apart; chill in the fridge for 20 minutes

4

Preheat the oven to 180C/Gas4 and bake the biscuits for 10 minutes, until the biscuit surface has cracked; leave to cool on the trays for 5 minutes, then transfer to wire racks to cool completely

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