Gingerbread Biscuits
Ginger biscuits are sweet and crunchy and just right for autumn. Baking with my dearest 3 and a half year old these were perfect, hence the wonderous array of shapes. The original recipe i think was from the vegan site Parsley soup. I prefer biscuits than gingerbread men as they are a lot smaller for little tummies.
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| The ginger biscuits of every cutter |
Ingrediants
75g ( 3oz ) brown sugar
2 tbsp golden syrup
1 tbsp black treacle
2 tsp ground ginger
1 tsp of cinnamon
1 tbsp of water
90g ( 31/2 oz ) vegan margarine
1 tsp bicarbonate of soda
200g ( 8oz ) plain flour
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| The mixture being heated |
1. Set oven to 180C.
2. Put the sugar, syrup, treacle, ginger and cinnamon and water in a saucepan. Heat on a medium heat until it boils. Take the pan off the heat.
3. Stir in the bicarbonate into the sugar mixture and stir in the margarine until it melts.
4. Stir into the flour. You should now have a gloopy mixture. Let it cool down and solidify for at least 30 minutes.
5. Roll out the dough on a floured board until its about 3-4mm thick.
6. Use cookie cutters to make shapes and place them on a greased baking sheet.
7. Bake in the oven for around 10 mins until darker brown . The longer you cook them the crispier they are. Take them carefully off the tray and lay them on a cooking rack to cool.
8. When they are cool you can decorate them or have them plain. They are delicious.
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| The sugar mixture with bicarbonate of soda and margarine |
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| The cooled cookie dough |
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| The cookie dough ready for cutting |
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| The cookies ready for the oven |
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| Biscuit maker |
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