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Victorian ginger biscuits - modernised
Victorian ginger biscuits - modernised

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We hope you got benefit from reading it, now let’s go back to victorian ginger biscuits - modernised recipe. You can cook victorian ginger biscuits - modernised using 11 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Victorian ginger biscuits - modernised:
  1. Use 100 g Treacle (molasses is the closest alternative)
  2. Provide 70 g golden syrup (possibly light corn syrup as the alternative?)
  3. Use 100 g brown sugar (I use thick granual ones)
  4. Take 225 g melted unsalted butter
  5. You need 1/4 whisked egg
  6. Use 2 teaspoons ginger powder
  7. Take 2 teaspoons clove powder
  8. Prepare 2 teaspoons mace powder
  9. Use 2 teaspoons allspice powder
  10. Use 1 tsp whole caraway seeds (you could ground if you like)
  11. Take Flour
Instructions to make Victorian ginger biscuits - modernised:
  1. Pre-heat oven to 180°c/350°f
  2. Add the Treacle, golden syrup, and sugar into a bowl and mix together
  3. Add the spices and mix
  4. Add egg and mix and then add the butter a bit at a time, mixing it until fully combined between each addition.
  5. Add flour gradually until the consistency is holdable and easily malleable but leaves an oily residue on your hands.
  6. Roll dough into a ball, roughly the size of a golf ball, and lightly flatten on a baking tray that's lined with baking paper. Should be about 1.5 cm thick
  7. Put the biscuits in the oven for 10 minutes. When they're done they should still feel quite soft in the middle
  8. Take off of the tray and allow to cool

The ginger types of biscuits are not to be mistaken with gingerbread! The former is a hard type of biscuit, while the latter is thicker and softer. Ginger biscuit types are also called ginger nuts. Ginger biscuits are popular in countries like the UK, New Zealand, the Isle of Man and Australia. See recipes for Cardamon mandazi, Lemon spiked pancakes too.

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