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Ginger baskets

Ingredients 8
Servings 12


  • 50
  • 30
    golden syrup
  • 30
    castor sugar
  • 30
  • 2
    ground ginger
  • 1
    piece ginger preserve, finely chopped
  • 45
    mixed citrus peel
  • 65
    cake flour


Preheat the oven to 180 ºC (350 ºF). Spray a baking sheet with non-stick spray or butter it well. Have 4 cups on hand for shaping the biscuits. Mix the butter, syrup and both kinds of sugar in a saucepan and heat until melted. Add the ground ginger, chopped ginger preserve and citrus rind. Add the cake flour and mix. Remove the mixture from the heat and cool. (The mixture will thicken.) Drop 4 teaspoonfuls of the mixture on a baking sheet, ensuring that the mounds are far apart, as the mixture spreads. Do not bake more than 4 at a time, otherwise you will not be able to form them rapidly enough. Bake for 5 to 7 minutes or until brown on top. Remove from the oven and wait a few seconds for the biscuits to harden slightly. Remove from the baking sheet with a spatula as soon as the biscuits have hardened slightly and place over an upturned cup. Shape around the cup to form a basket. (Work rapidly as the biscuits harden within seconds, after which they are no longer flexible.) Cool and leave to harden over the cup. Repeat with the remaining mixture until you have 12 baskets. Serve, filled with scoops of ice cream.

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