Ginger Bread Biscuits #255
Meanderings of a Domestic Goddess
Winter is really time to indulge in a warm drink and a biscuit- morning, noon and night!! The simple pleasure of having a warm drink (in my case a cup of tea), and a biscuit can refresh and give the energy to approach a difficult task with renewed vigour. These simple biscuits also make an excellent and very much appreciated gift for friends, workmates or family. This recipe will make a big batch so you have plenty to share around.
- 180 grams honey
- 270 grams caster sugar
- 180 grams golden syrup
- 180 grams soft butter
- 20 grams cinnamon
- 20 grams ground ginger
- 20 grams ground cloves
- 50 grams crystallised ginger
- 60 mls. milk
- 2 eggs
- 1kilo of self-raising flour
- Pre-heat oven to 200 degrees Celsius. Line biscuit trays with baking paper.
- Beat together the honey, caster sugar, golden syrup and butter. It is best to use an electric beater. Add spices and ginger and stir through. Mix together the milk and eggs and fold into mixture alternately with the flour.
- On a lightly floured surface or between sheets of baking paper, roll out the dough to 1cm thickness. Cut out biscuits with a biscuit cutter (use shapes to make it interesting) and place on trays, leaving room for spreading. If desired the biscuits can be brushed with egg wash and sprinkled with raw sugar (but it isn’t necessary).
- Bake about 20 minutes or until golden brown. Remove and cool on a wire rack before storing in an airtight container.
Try not to eat them all at once!