NOT ginger biscuits
NOT ginger biscuits

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, not ginger biscuits. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sweet Little Biscuits- these southern buttermilk biscuits are tender, light, fluffy, and buttery with just the right amount of sweetness. These biscuits get gloden and a little crispy on the outside but are tender and soft inside. All they need is a slather of butter and maybe a drizzle of honey. These easy drop biscuits are an everyday recipe that can be prepared for breakfast, lunch, or dinner.

NOT ginger biscuits is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. NOT ginger biscuits is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook not ginger biscuits using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make NOT ginger biscuits:
  1. Take 350 g plain flour
  2. Prepare 1 tsp ground coriander
  3. Take 1 tsp ground nutmeg
  4. Get 1 tsp paprika
  5. Make ready 1 tsp bicarbonate of soda
  6. Take 100 g butter, really cold
  7. Get 150 g dark brown sugar
  8. Make ready 1 egg
  9. Get 4 tsp golden syrup

Form the biscuits: Turn the dough out onto a lightly floured surface. Use floured hands to pat it into a rectangle about ½ inch thick. Use a bench scraper or knife to cut the dough in half. Press a round biscuit cutter straight down into the dough to cut the biscuits.

Instructions to make NOT ginger biscuits:
  1. Preheat oven to 180 centigrade, line a baking tray with baking paper.
  2. Mix the flour, spices and bicarb in a large bowl
  3. Cut the butter into cubes and add it to the flour mix
  4. Rub the butter and flour between your fingers (like you might do with shortcrust pastry) and keep going until the texture is like breadcrumbs
  5. Add the sugar and give it another mix
  6. Beat the egg in a jug and mix it with the golden syrup
  7. Start to mix with a metal spoon but as soon as the egg isn't runny use your hands to start squishing it together to make a dough. It will take a while but it will eventually get there. It won't be sticky, it'll be quite short.
  8. Roll the dough on to a floured surface to the thickness of about £1. Cut out as many biscuits as you can using a cutter of your choice.
  9. TOP TIP. To prevent your dough getting stuck on the cutter, have a bowl of flour handy and between every cut. Tap the cutter in the bowl so it gets a coating of flour and prevents sticking!
  10. Lay out on the baking tray with a little space between each one. Bake for 10 mins. The biscuit should still be fairly soft when you take it out. It will harden as it dries. Leave in the tin for a couple of mins so they're cooler to touch (but they'll still be very hot!) and transfer to a cooling rack.
  11. When cool, eat them all! They are perfect with a cuppa but they could also work with cheese and more savoury things I reckon.

Use a bench scraper or knife to cut the dough in half. Press a round biscuit cutter straight down into the dough to cut the biscuits. Do not twist the biscuit cutter as you cut. Place the biscuits on a parchment paper-lined baking sheet. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.

So that is going to wrap this up for this exceptional food not ginger biscuits recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!