I know it’s been a while since I’ve written a post but when I stumbled upon this recipe I felt I just had to try it!
In essence there wasn’t really an occasion to bake for but sometimes you just need no reason at all to enjoy the aroma of baking ginger biscuits just for the sheer heck of it.
They’re simple enough for even the most clumsy of bakers and you can make them with your kids. Even the smell of them was enough to make my children ask if they could taste them before dinner – No! – mitts off till after dinner 🙂
Ginger and buttercream biscuits – Makes 20 biscuits
225g Self raising flour
1 level tsp of bicarbonate of soda
2 level tsp groud ginger
1 level tsp of cinnamon
100g of soft brown sugar
125g of butter
100g of golden syrup
For the buttercream
100g of butter
200g of icing sugar
2tsp of golden syrup
1tsp of vanilla essence
- Preheat the oven to 180C/160C Fan/Gas4.
- Line two baking trays with greaseproof paper
- Sift together the flour, bicarb, ginger, cinnamon and sugar in a bowl
- Heat the butter and golden syrup until warm but not hot.
- Add to the flour and sugar mixture and mix to a soft dough
- Spoon teaspoons of the mixture onto the trays until you have twenty even sized cookies to cook
- Bake for 10 -12 minutes until golden.
- Remove from oven and place on a cooling rack
9. In a food mixer, beat the butter and icing sugar together until fluffy and add the golden syrup and vanilla essence to flavour.
10. Sandwich the biscuits together in twos using the buttercream.
They will be crispy and crunchy even the next day if kept in a lidded container in the fridge.
Eat and enjoy!