See all those pieces of apple, pecan and ginger in that pic? And can you see how moist and buttery the bread is? Yea, that’s going to be a taste explosion in your mouth. If you like ginger, this one is for you.
And do you also see the amazing rays of light over the photo? That’s because I put an effect over it because sometimes I take crappy photos. I bake at night time and the light is crappy at night. (more…)
These are the best dunking biscuits in the world. This recipe makes them just like the ones you get from the packet. But fresher. And it makes your whole kitchen smells like ginger bread men.
60 grams butter, softened
1 ½ cups caster sugar
1/4 cup treacle (maple syrup works well too)
1/3 cup golden syrup
2 cups plain flour
1 teaspoon baking powder
1 tablespoon ginger
1. Preheat oven to 200 C. Combine the butter and caster sugar.
2. Mix in the egg, treacle and golden syrup.
3. Add the flour, baking soda and ginger and mix well.
4. Place neatly heaped teaspoons of the mixture on a tray lined with baking paper. I tend to roll them in to balls. Leave plenty of room for them to expand.
5. Press down the balls a bit with the back of floured wooden spoon.
Bake for 12 minutes or until well browned. Leave to cool on a rack. Makes about 40.
Healthy? About 80 calories a cookie.
Gluten free? No. I haven’t tried to adapt this one, not sure if they’d bind.
Storage? In an airtight container. If not airtight the moisture makes them soften and go chewy.
Do: Try these with red wine. It’s amazingly good. If you only take one thing away from this blog, you must try that.