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Recipe

Ginger and butterscotch biscuits

Oct 29, 2012 1:00pm
  • 25 mins preparation
  • 15 mins cooking
  • Makes 18 Item
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Ingredients

Ginger and butterscotch biscuits
  • 125 gram butter, chopped
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla essence
  • 1 1/4杯自发面粉,筛选
  • 1 1/2 tablespoon finely chopped glace ginger
Icing
  • 1 1/2 cup icing-sugar mixture, sifted
  • 2 tablespoon milk
  • 2 teaspoon vanilla essence
  • 1 1/2 teaspoon soft butter
  • 2 tablespoon finely chopped glace ginger

Method

Ginger and butterscotch biscuits
  • 1
    Preheat oven to moderate, 180°C. Grease and line 2 baking trays.
  • 2
    In large bowl, beat together butter and sugar using electric mixer until pale and creamy. Beat in golden syrup and vanilla. Fold in flour and ginger.
  • 3
    Roll level tablespoonfuls of mixture into balls. Arrange on prepared trays, leaving 4cm space between each biscuit. Press lightly with a fork to flatten biscuit. Bake for 12-15 minutes. Cool on trays.
  • 4
    Meanwhile, to make icing; combine icing-sugar mixture, milk, vanilla and butter in a heat-resistant bowl. Stir over a saucepan of simmering water, until icing is smooth and of pouring consistency
  • 5
    Spoon icing over cooled biscuits. Top with ginger.

Notes

Biscuits will be soft when removed from oven. They become crisp when cooled completely.

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