* recipe adopted from Donna Hay but with sugar and syrup qty reduced by half, ginger and mixed spice double up.
Ingredients:
125g Unslated Butter, softened (best to take out to room termperature an hour or so before cooking)
1/4 cup (45g) Brown Sugar
1/3 cup (120g) Golden Syrup
2.5 cups (375g) Plain or All Purpose Flour, sifted
1tsp baking soda, sifted
4 tsp Ground Ginger
3 tsp Mixed Spice
How to make:
- 1. Preheat oven to 160°C (325°F).
- 2. Place the butter and sugar in the bowl of an electric mixer and beat for approx 10 minutes or until pale and creamy. Scrape down the sides of the bowl, add the syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until a smooth dough forms.
- 3. Flatten the dough between two baking paper with around 1cm thickness (or the thickness of the biscuit your desired), place on top of a flat tray and refrigerate for at least 30 minutes. (you can place in fridge longer than this).
- 4. Take out dough from fridge and use the biscuit cutter to cut into the shapes you desire. Do this as quickly as possible to prevent the dough from getting soft due to room temperature, making cutting more difficult.
- 5. Place cut-out biscuit dough into a baking tray lined with baking paper and bake in oven for around 20 min or until it's golden brown.
- 6. Cool biscuits in a wire rack and serve with coffee or tea.
- ENJOY~~
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