Christmas Golden Syrup Ginger Biscuits
Kids love spending time with adults and I love to use Baking as a way to spend time with my 2 children while giving them a basic and important life skill to be practised at all stages of life. I also love that it is a sneaky way to practice math skills, even from a young age and the process of counting how many eggs are needed in each recipe will help all ages.
Grab your favourite cookie cutter and get baking
You will need the following ingredients
- 85g plain flour
- 85g wholemeal flour
- 1/2 teaspoon bicarb soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 60g butter
- 80ml golden syrup
Preparation:15min › Cook:10min › Ready in:25min
- Preheat oven to 190 degrees C. Lightly grease a large baking tray. Sift plain and wholemeal flours, bicarb soda, ginger and cinnamon into a bowl, tipping in any bran left in the sieve.
- Place butter and syrup in a saucepan and melt over low heat, stirring occasionally. Pour mixture into dry ingredients. Stir, working mixture into a firm dough.
- Break off a walnut-sized lump of dough; roll into a ball in the palms of your hand. Flatten to 6cm in diameter and place on the baking tray. Repeat with remaining dough. Alternatively, roll out dough on a floured work surface and cut out decorative shapes.
- Bake for 8–10 minutes or until slightly risen and just browned. Cool on the baking tray for 2–3 minutes or until cookies are firm enough to lift without breaking; transfer to a wire rack to cool completely. Store in an airtight tin for up to 5 days.
Eat them before they are all gone.