These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 12 April 2018

Ginger Ginger Biscuits

Homemade biccies always taste better. My biscuits with Ginger and more Ginger are simple, delicious and challenge you to stop at just one! A double rainbow of ginger! 
Whether you nibble, dunk or scoff - you will love serving your visitors these Retro gingery ginger biscuits!   Enjoy!   Colleen
Ginger Ginger Biscuits by Feed Your Inner Cook
Preparation   15 minutes
Baking           12 - 15 minutes
Makes            36 - 40 biscuits  (medium size)

90 gram butter 
1/3 cup brown sugar
1/3 cup golden syrup
2 - 3 tablespoons of ginger chunks - diced very small - winds up about 1 tablespoon
You can leave out if you are not a ginger addict - the ground ginger will still give a nice ginger flavour to the biscuit mixture.
 (I like Buderim Ginger "Naked Ginger") local Queensland product - not crystallised. 

1 1/3 cup plain flour (sifted with the following)
3/4 teaspoon Bicarbonate of soda
3/4 to 1 tablespoon ground ginger (to your taste - I use 1 tablespoon)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Prepare 3 biscuit trays
Preheat oven to 170 Celsius (180 if not using fan)

In a small saucepan  (or in microwave jug)  - gently melt the butter, sugar and syrup.
Stir in the finely diced ginger and remove from heat.

In a large bowl, sift all the dry ingredients together.
Stir in the (slightly cooled)  melted butter mixture and combine well.

Gently roll teaspoon sized mixture into small walnut sized balls with a little room to spread.
I usually have 12  on a tray
Very lightly, flatten slightly with fork tines.
Bake approx 12 minutes until golden. If needed, pop in for another minute and check again. Remove from oven, loosen but leave on tray to cool.
Store in an airtight container.
                                Enjoy!  Colleen

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