Name: Ginger and butterscotch biscuits
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 125 gram butter, chopped; 1/2 cup firmly packed brown sugar; 1 tablespoon golden syrup; 1 teaspoon vanilla essence; 1 1/4 cup self-raising flour, sifted; 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

Ginger and butterscotch biscuits

Skip to Recipe

Makes 18 Item

Prep

25M

Cook

15M

Total

40M

Ingredients

125 gram butter, chopped

1/2 cup firmly packed brown sugar

1 tablespoon golden syrup

1 teaspoon vanilla essence

1 1/4 cup self-raising flour, sifted

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

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.

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

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