Ingredients - make 16 large biscuits
4oz (100g) butter | 4oz (100g) caster sugar |
8oz (225g) plain flour | 4 tablespoons golden syrup |
½ teaspoon salt | 2oz (50g) Emmental cheese, grated |
2 teaspoons bicarbonate of soda | 2 teaspoons mixed spice |
3 teaspoons ground ginger | 1 teaspoon cinnamon |
Method
- Sieve together the flour, salt, spices, baking powder and bicarbonate of soda.
- Rub in the butter until the consistency of coarse breadcrumbs.
- Stir in the sugar.
- Spoon the golden syrup into a heatproof bowl and stand in shallow water in a saucepan.
- Heat gently until the syrup thins.
- Pour the liquid syrup on the other ingredients and work in thoroughly.
- Flour your hands and roll the mixture into small balls (the mixture should make around 16 biscuits).
- Place on a baking tray covered in baking parchment, making sure they are well spaced out.
- Bake in the top of the oven at 200°C/400F°/Gas Mark 6, for approx 10 mins moving the biscuits to the bottom shelf of the oven the moment they begin to brown. (Note: I set my oven to “convection” rather then “fan” and the biscuits took 6 mins to start to brown.)
- Remove from oven and allow to cool and harden before removing from baking parchment.