Gingernuts

These biscuits were so good. Lovely and crisp on the outside....soft and chewy in the middle. Yum Yum! They were so simple to make and perfect with a cup of tea.

 I'm not one for measuring out exactly '30' biscuits - I just make enough dough balls to use up the mixture.

Preheat the oven to 160°C and lightly grease two baking sheets with butter (I usually use Sunflower Oil Spray).

Ingredients

125g butter

75g golden syrup

350g self-raising flour

pinch of salt

200g caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

1 egg, lightly beaten

1 lemon, rind grated 

• in a pot, melt the butter and golden syrup, set aside and leave to cool.
• sift the flour, salt, sugar, ginger and bicarb into a bowl.
• once cooled slightly, pour the butter and golden syrup over the dry ingredients.
• add the egg and grated lemon rind and mix to combine the dough.
• using your hands, shape the dough into even balls and place on the baking sheets.
• press each ball down with your fingers and bake in a preheated oven for 15 minutes.
• once baked, transfer to a wire rack to cool.

♥ ♥

Wendy

XO

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Fruit and Nut Shortbread

Use any combination of fruit and nuts that you fancy. I particularly like macadamia nuts and cranberries!

 Preheat the oven to 160°C and line a baking tray with greaseproof paper.

Ingredients

225g plain flour

75g caster sugar

150g butter

Salt, pinch

50g fruit

50g nuts

1 orange, zest 

• in a food processor, blitz the flour, sugar, butter and salt to form a smooth dough. 
• transfer to a bowl and stir in the remaining ingredients.
• turn out the mixture onto a floured surface and press flat to approximately 1cm in height.
• use a 7cm cookie cutter to make the biscuits and transfer them to the tray.
• bake in a preheated oven for 20 minutes.

♥ ♥

Wendy

XO

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