Ginger biscuits

These are a favourite in any household!

Recipe from: 27 June 2012
Preparation time: 10 min
Cooking time: 1h


  • 112.5
    margarine - melted
  • 125
    brown suger
  • 125
    golden syrup
  • 1
    egg - beaten
  • 12.5
  • 12.5
    ground ginger
  • 5
    ground cinnamon
  • 500
  • pinch of salt
  • 10
    baking soda
Servings: Change Serving


Mix together margerine, syrup, egg, vinegar and spices until well mixed.

Gently stir in the sugar. Sift together dry ingredients and stir into mixture.

Cover and refrigerate for 2 hours. Once firm, preheat oven to 190°C and roll mixture into walnut-size balls. Bake for 12 minutes then lower the oven temperature to 120°C  for 45 minutes to crisp up.

Reprinted with permission of Slice of Life. To see more recipes, click here.

Read more on: recipe  |  starch  |  bake


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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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