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Gingerbread Biscuits

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Biscuits (152)      Ginger (29)      Golden syrup (8)      Gingerbread (5)      Syrup (5)     


Gingerbread biscuits as we know them today, come from Medieval Europe and were popular because the ginger acted as a natural preservative. The term 'bread' partly comes from the French 'gingerbras', meaning to 'preserve with ginger', but also refers to American biscuits, which in the US are actually scones.

It was after the Brother's Grim fairytale 'Hansel & Gretel' that gingerbread houses began to be made in Germany; not long after that, gingerbread men followed. I've made basic round biscuits, but if you are baking with children, then you can make gingerbread men and decorate them with sweets. Based on the brands I used, each biscuit is about 110 calories.

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Makes: 19 servings

Ingredients
350g wholemeal flour
175g margarine
150g dark brown soft sugar
4 tbsp golden syrup
2 tbsp ground ginger
1 tsp bicarbonate of soda
1/2 tsp ground spice

Method
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.



Mix the flour, spices, and bicarbonate of soda together.





Melt the margarine, sugar, and golden syrup in a saucepan.



Beat the syrup mixture into the flour to form a sticky dough.



Using your hands, roll the dough into nineteen dough balls.



Flatten the balls out into thick rounds with your hands.



Bake in the oven.

Categories
#Gingerbread
#Ginger
#Biscuits
#Golden Syrup
#Syrup
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