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Reference to Producing Tasty NOT ginger biscuits

Hoping to eat NOT ginger biscuits a best restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with helpful procedures on preparing a NOT ginger biscuits like a famous chef made.

NOT ginger biscuits

We hope you got benefit from reading it, now let's go back to not ginger biscuits recipe. To cook not ginger biscuits you only need 9 ingredients and 11 steps. Here is how you achieve it.

To cook an extraordinary NOT ginger biscuits, here are the components needed:

  1. You need of plain flour.
  2. Get of ground coriander.
  3. You need of ground nutmeg.
  4. Use of paprika.
  5. Prepare of bicarbonate of soda.
  6. Get of butter, really cold.
  7. Take of dark brown sugar.
  8. Get of egg.
  9. Use of golden syrup.

After readying the materials, now you are ready to make your tasty NOT ginger biscuits by following the guidances on this section:

  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..

Try them - much better than you can buy! A gingersnap, ginger snap, ginger nut, or ginger biscuit is a globally popular biscuit flavoured with ginger. Ginger snaps are flavoured with powdered ginger and a variety of other spices. These ginger biscuits are made from the finest quality ingredients and do not use any kind of chemical additives or artificial sweeteners. The ginger biscuits are safe to eat for all and the rich taste keeps.

Recipe : NOT ginger biscuits

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Simple tips to make NOT ginger biscuits

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