Paul hollywood ginger biscuits

Credit: Paul Hollywood's Pies and Puds.

This recipe was sent in by my mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! Shopping list. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly.

Paul hollywood ginger biscuits

Considering most of us have been advertised to since Halloween it can get rather draining! So, just for today, just one post in the entire blogosphere will not contain the following:. These are a bit of a classic here in England, the ginger nut! Ahem, anyway, ginger nuts are slightly chewy thanks to their delicious brown sugar content and taste of…. For these, no real ginger is used unlike the gingerbread cake I shared with you a while ago , instead just ground ginger is used. So, on to the recipe. This one is devised by Paul Hollywood, a baker who has become quite popular in the last few years. You never can tell when most recipes use stock images of something completely different! Still, they taste very nice so do create your own and let me know how useless I am because yours look exactly like the ones in the packets! I think a little extra cooking time was in order for mine. Ingredients g plain flour 1 level teaspoon bicarbonate of soda 2 level teaspoons ground ginger g unsalted butter g light brown sugar 4 tablespoons golden syrup 1 large egg.

Place individual balls onto a baking tray, allowing room between them for the biscuits to spread during cooking. All rights reserved. Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.

Put all the dry ingredients into a bowl. Rub in butter with finger tips until it looks like bread crumbs. Stir in the sugar then the syrup and the beaten egg. Bring it all together to form a smooth pastry dough. On a lightly floured surface roll out the dough to be about 8mm thick. Straight sided round cutter, cut out biscuits until all the biscuit dough is used up. Place on baking trays ensuring enough room is left for slight expansion of the biscuit.

This recipe was sent in by my mum. It is impossible to eat just one of these deliciously moreish biscuits, as I can clearly remember from my childhood! Shopping list. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.

Paul hollywood ginger biscuits

This recipe also uses golden syrup which gives them a sweet kick and a golden glow once baked. Well, ginger nuts get their name not from the ingredients, rather from the fact that they are "hard as a nut". It's this texture that means they hold their shape brilliantly when dunked in tea. If you find the dough is becoming elastic and hard to roll, wrap it in cling film and chill it for 10min to allow the gluten to relax. Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox. And thank goodness he did.

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Visit our corporate site. Download our apps. So, just for today, just one post in the entire blogosphere will not contain the following:. See more Our best biscuit recipes Published 8 July am. Sign up to our newsletter Newsletter. UK Edition. Sign me up. On a lightly floured surface roll out the dough to be about 8mm thick. Watch now. Print recipe.

As an Amazon Associate, I earn from qualifying purchases. In addition, I participate in several other affiliate programs that allow me to earn while I recommend products I love. This recipe for Cornish fairings, or ginger biscuits, will help you create this traditional British cookie in just about 10 minutes!

Our fruit crumble tray bake is somewhere between a teatime treat and a pudding Cooking time 10 to 30 mins. This recipe is from Comment Reblog Subscribe Subscribed. I think a little extra cooking time was in order for mine. If you find the dough is becoming elastic and hard to roll, wrap it in cling film and chill it for 10min to allow the gluten to relax. Step 2 Put all the dry ingredients into a bowl. Place on baking trays ensuring enough room is left for slight expansion of the biscuit. It's this texture that means they hold their shape brilliantly when dunked in tea. Once melted, remove from the heat and cool slightly.