At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make and prepare a biscuit, you can make a whole range of different biscuits using the same principle.
This is a Betty Crocker inspired recipe from my childhood. They are wonderful ginger biscuits.
Makes about 4 dozen biscuits
¼ lb/125g butter + 2 tablespoons sunflower seed oil
1 cup soft brown sugar
¼ cup molasses and golden syrup mixed
2 cups plain flour
½ teaspoon cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon salt
2 teaspoons bicarbonate of soda
1. Cream butter and sugar together.
2. Add the egg and continue creaming until light.
3. Then add molasses and syrup mixture and mix in well.
4. Mix dry ingredients into mixture until well blended.
5. Place in refrigerator until chilled.
6. Roll into balls the size of large walnuts.
7. Dip tops in sugar.
8. Place sugared side up 3″ apart on greased baking sheet.
9. Sprinkle each biscuit with 2 or 3 drops of water to produce a crackled surface.
10. Bake in oven 375ºF/180ºC just until set but not hard for about 10 – 12 minutes
11. Remove to cooking rack.
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