Gingerbread

If you can’t tolerate ginger this recipe makes very good plain biscuits. Should make 6 – 8 gingerbread men, or between 12 and 24 biscuits depending on size

2oz sugar or golden syrup
2oz margarine or butter
8oz self raising flour (unbleached or a variety you know you are safe with)
AT LEAST 2 tsp ground ginger (this gives a very mild taste and you could almost miss the ginger, so if you like your biscuits spicier then I suggest you at least double the quantity of ginger)
juice of half a lemon

1. melt the sugar or syrup and margarine or butter in a pan.
2. pour into a bowl and sift in the flour and spices. add the lemon juice and mix well, using your hands to combine all ingredients into a stiff dough. If you find mixture is too dry, add tiny drops of either lemon juice or water until mixtuer combines.
3. knead lightly and either roll into small balls and press them onto a greased baking sheet to make rough biscuits, or use a little extra flour to roll out and use a biscuit or gingerbread man cutter.
4. bake in the centre of a moderate oven (I used 180c) for about 20 minutes.
5. these do store well in an airtight tin for several days (if they last that long!)

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About Tiger

dreamer. writer. thinker. sometimes all three at once.
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