Prep 5 mins
Cook 10 mins
Submitted to the Cafe Cookie Book by tuppennyrice. She says, "This recipe comes from my family cookbook, and is basically ginger biscuits, but they go nice and sqiushy in the middle."
- 2 3⁄4 cups self-raising flour
- 2 tablespoons self-raising flour
- 2 tablespoons white sugar
- 1 teaspoon baking soda
- 1 -3 teaspoon ginger
- 1⁄2 cup margarine (never butter, or so the Book says)
- 1 tablespoon golden syrup
- 1 large egg, beaten
- Sift the dry ingredients into a large bowl. Heat the margarine and syrup together until the margarine has all melted. Add the egg to the margarine and syrup and stir until well-mixed.
- Combine wet and dry ingredients and stir carefully. The mixture should be dry enough that it doesn't stick to your hands but wet enough that it all sticks together properly.
- Grease two baking sheets. Pinch off a teaspoon of dough and roll into a ball. Place 9 balls on each sheet - they spread lots when they cook, so don't overcrowd them. Poke your thumb in the middle of each biscuit to make a dent.
- Bake at 350°F for 10 minutes or until they're quite brown. They should be golden brown, crispy around the edges but soft (cushiony) in the middle!