Ginger biscuits for any occasion
Bunda Ginga supply raw ginger to Gourmet Garden for them to create stir-in ginger paste and ginger chips. Here is a recipe they featured at Easter but depending on the cookie cutter, they could be for any occasion!
125 gram butter, softened
1/2 cup brown sugar
1/2 cup rice malt syrup or golden syrup
2 1/2 cups self-raising flour
1 tablespon Lightly Dried Ginger
1 teaspoon bi-carb soda
Preheat oven to 190ºC.
Beat butter and sugar until light and creamy.
Add syrup and beat to mix.
Stir through the Lightly Dried Ginger.
Sift flour and bi-carb soda together and add to wet ingredients. Mix until it forms a dough and divide into two halves.
For each half:
Roll the dough between two sheets of baking paper until half a centimetre thick.Cut into shapes with a cookie cutter. Place on greased and lightly floured baking tray and bake 10-15 minutes, or until golden brown. Then cool on a wire rack.
Note: This recipe makes 30 biscuits.
- See more at: http://www.gourmetgarden.com/en/recipe/342/ginger-easter-bunny-biscuits#sthash.NeWHwRRe.dpuf