NOT ginger biscuits
NOT ginger biscuits

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, not ginger biscuits. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

NOT ginger biscuits is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. NOT ginger biscuits is something which I have loved my whole life. They’re fine and they look wonderful.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Get 350 g plain flour
  2. Prepare 1 tsp ground coriander
  3. Make ready 1 tsp ground nutmeg
  4. Prepare 1 tsp paprika
  5. Take 1 tsp bicarbonate of soda
  6. Make ready 100 g butter, really cold
  7. Make ready 150 g dark brown sugar
  8. Get 1 egg
  9. Make ready 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. It was an easy recipe to following.

So that is going to wrap this up with this exceptional food not ginger biscuits recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!