Gingerscotti

Gingerscotti

In Brief

Prep Time : 10 minutes

Cooking Time : 30 minutes

Serves : 6

An exceptional biscuit with a cup of coffee, this twice baked biscuit really does take the biscuit!!

Shopping List

  • Butter: 80g
  • Sugar: 200g
  • Treacle: 3 Tbsp
  • Eggs: 3
  • Plain flour: 275g
  • Wholemeal flour: 120g
  • Baking powder: 1 Tbsp
  • Ground Ginger: 1 1/2 Tbsp
  • Groung Cinnamon: 1 Tbsp
  • Ground Cloves: 1/2 Tbsp
  • Nutmeg: 1/4 Tsp
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Cooking Instructions

  1. Mix your butter, treacle, sugar and eggs together like you would start to make a cake.
  2. Weight out your flour and almonds with all your spices and raising agents and add to the mix.
  3. Give it a good stir, you should have quite a dry mix that you can roll into two long sausages.
  4. Lay the two sausage shapes on some parchment paper, flatten down to about 1cm thickness and bake in the oven at 180 degrees celsius.
  5. After 20 minutes or till the surface is browning, take out of the oven to cool.
  6. Once cooled, on an angle slice into 1cm slices, lay flat back on the tray and bake till crisp, 10 minutes or so.