A sandwiched biscuit for afternoon tea.
Ingredients for gingerbread dough
150 g brown sugar
500 g golden syrup
125 g butter
50 g eggs
650 g plain flour
10 g baking powder
5 g bicarbonate of soda
15 g mixed spice
20 g ground ginger
Method
Preheat oven to 180º C. Mix sugar, syrup and butter in a bowl, add egg and combine. Blend the dry ingredients and mix into the syrup mixture until dough is formed. Roll the dough out on a floured table to an approx. thickness of 3 mm. Cut with a round cookie cutter and place on trays with baking paper. Bake for approx. 12 min. Allow cooling before putting two biscuit together with buttercream or fondant. Drizzle fondant or white chocolate on the biscuit.
Note: Store biscuits in an airtight container in the fridge.
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