MUNCH RATING: 5/5
I don’t know if this is a traditional Cornish recipe or not, it’s just one I got out of the free Tesco magazine! But they are really nice biscuits, crispy but chewy at the same time. They taste quite strongly of ginger, but that just makes them nice and spicy. They went down well, the only complaint being the recipe only makes 6 biscuits! But they are large biscuits at 9cm in diameter, so they’re quite filling. But next time I will double the recipe as they’re so easy to make!
CHANGES TO THE RECIPE:
I added dried cranberries as I had them in the cupboard, but you couldn’t really taste them, so next time I won’t bother adding them.
- Makes: 6 biscuits
- Oven temperature: Gas mark 7/425°F/220°C
- Oven shelf: Top
- You will need: a large mixing bowl, a large baking sheet lined with greaseproof paper
- 125g (4oz) plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- ½ teaspoon mixed spice
- 50g (2oz) caster sugar
- 50g (2oz) butter, softened to room temperature
- 2 Tablespoons golden syrup
- Preheat the oven to Gas mark 7/425°F/220°C.
- In a bowl, sift together the flour, baking powder, bicarbonate of soda, ground ginger, mixed spice and sugar.
- Cut the butter into small pieces and rub in with your fingers until it resembles breadcrumbs.
- Mix in the syrup and knead until you have a smooth dough.
- Divide the mixture into 6 pieces, then roll each piece into a ball.
- Place the balls onto your lined baking sheet, spacing them well apart as they will spread. Flatten each ball with the palm of your hand, until it is about 1cm thick.
- Bake in the oven for 7-8 minutes until they have turned a deep golden brown, watch them as they change colour very quickly at the end of cooking.
- Allow to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.