GINGERNUT BISCUITS
Ingredients
250g butter or brick margarine
250ml (1 cup) Huletts Golden Syrup
2 eggs
750g cake flour
500ml (2 cups) Huletts SunSweet Brown Sugar
30ml (2 Tablespoons) ground ginger
10ml (2 teaspoons) bicarbonate of soda
5ml (1 teaspoon) salt
75ml (5 Tablespoons) milk
Method
250g butter or brick margarine
250ml (1 cup) Huletts Golden Syrup
2 eggs
750g cake flour
500ml (2 cups) Huletts SunSweet Brown Sugar
30ml (2 Tablespoons) ground ginger
10ml (2 teaspoons) bicarbonate of soda
5ml (1 teaspoon) salt
75ml (5 Tablespoons) milk
Method
Melt the butter and stir in the
syrup. Allow to cool. Beat in the eggs, one at a time.
Sift together the dry ingredients
and stir into the syrup mixture alternately with the milk. Allow the dough to
chill in the refrigerator until firm enough to shape.
Roll out and cut into shapes, or
shape into small balls and press down with a fork. Place far apart on a greased
baking sheet.
Bake in a moderately hot oven
(190ºC) for approximately 10 minutes.
Makes 120 biscuits.
