GINGER CRUNCHIES
This recipe i found in a magazine years ago, but could not get it as crunchie as i liked, so a few alterations and i have come up with this.You can use light corn syrup instead of golden syrup for a less hard biscuit
Provided by oopsidaisy
Categories Lunch/Snacks
Time 25m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to gas mark 3.
- Grease baking sheet and place in fridge.
- Sift flour, baking powder, baking soda, ginger,and Cinnamon in a large bowl and stir in sugar.
- Put the syrup, butter, and milk in a saucepan and heat gently, till melted, then bring to boiling point and turn off.
- Pour butter mixture into flour mixture and mix well.
- (if too dry add a little more milk).
- Take pieces and roll with hands into walnut size pieces.
- Place on baking tray and flatten slightly with hand.
- Place well apart to allow for spreading.
- Bake for 15 mins and allow to cool on trays.
Nutrition Facts : Calories 179.4, Fat 8.1, SaturatedFat 5, Cholesterol 21, Sodium 157.9, Carbohydrate 25.6, Fiber 0.6, Sugar 12.9, Protein 1.7
GINGER OAT CRUNCH BISCUITS
Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays.
Provided by Mary Berry
Categories Cakes and baking
Yield Makes 36 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line 3-4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
- Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
- Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
- Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
- Leave to cool on the baking trays, then store in an airtight container when completely cold.
GINGER CRUNCH
A glorious rich and spiced ginger tinted biscuit with a thick fudge like ginger topping.
Provided by [email protected]
Time 40m
Yield Makes 16-20
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
- To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together, then add the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
- Bake in the oven for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
- Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth. Remove from the heat and poor over the cooled base. Leave to set in the fridge for at least 3 hours. Remove from the tin and cut into squares.
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