Thursday, 22 December 2016

Swedish Ginger Biscuits

These are MasterShoestring's favourite Christmas biscuits but you do have to make the dough the day before you are ready to eat them as it needs chilling overnight.

550g self-raising flour
1tsp ground ginger
1tsp ground cloves
2tsp groundcinnamon
1tsp ground cardamom
150g vegan margarine
200g golden syrup
100g caster sugar
100g dark brown soft sugar
150ml rice milk or other vegan milk

(Obviously if you don't have to avoid dairy use butter and double cream in place of the margarine and rice milk)

Mix all the ingredients together to form a soft dough and then rest in the fridge overnight with cling film or a plastic bag over the surface to stop the dough drying out.

The following day roll out small quantities of the dough on a well-floured board and cut out shapes using cutters. Use greaseproof paper or baking parchment to stop the biscuits sticking to the trays and bake for 5-6 minutes at 200C or 180C in a fan assisted oven. Remove from the baking tray whilst soft and leave to cool on a rack.

Delicious !

These can also be used to decorate with if you make a hole in the top of the biscuit before you put it in the oven. Then thread with ribbon or gold and silver string once cool. A tin of these makes a lovely gift.

No comments:

Post a Comment