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