Monday, 7 December 2015

Festive Baking - Ginger Crunchies

There’s not a more Christmassy flavour than ginger, am I right? I’m all about Gingerbread lattes, gingerbread men, give me all the ginger. So when I fancied baking, it had to involve ginger, and these Ginger Crunchies fitted my needs perfectly. Now I’m not the best baker by any means, I find it quite stressful to be honest, but I found this recipe relatively easy to follow, so I thought I’d share it with you today.
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To make the biscuits, I used:
110g (4oz) softened butter
60g (2oz) caster sugar
140g (5oz) plain flour
1tsp baking powder
1tsp ground ginger
And for the icing, I used:
4tbsp icing sugar
2tbsp butter
1tsp ground ginger
3tsp golden syrup
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I started by preheating my oven to Gas Mark 4, although my oven isn’t the best, so I had to turn it up a little throughout the cooking time. I lined a small baking tin with kitchen foil, and then set to making the biscuits.
I creamed together the butter and the sugar (unsuccessfully at first, I told you, I’m pretty useless), and then added the flour, baking powder and ginger into the bowl. I mixed all this together, until I was left with a ball of dough.
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I pressed the dough into the foil-lined tin, and popped it into the oven for around half an hour, although the recipe states that 15-20 minutes should be plenty. I was worried that my dough didn’t look like it was going to be very thick, but don’t worry, it does rise.
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For the icing, I put all the ingredients into a pan, and heated them gently, stirring until they all came together. Once combined, I poured over the biscuit, and then cut the biscuits into small squares. The recipe says it should make 16 biscuits, but I only made 12 – I did have to cut a little off from around the edges to make it nice and neat.
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Once cooled, they’re ready to eat, and they’re delicious. Crunchy from the biscuit and chewy from the topping, what more could you want?
I hope you enjoyed this little recipe – let me know if you try it.
Until tomorrow,
Lexie
xo

*This recipe was from The Women’s Institute Vintage Teatime, by Jessica Simmons - which you can purchase here.

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