These biscuits make a great teatime snack. The kids love them because the ginger is subtle. It’s tempting to overcook them because they are quite soft when they come out the oven, but they cool as they harden leaving a chewy biscuit. If you cook them for too long they become very hard.
120g margarine or butter
75g syrup
225g sugar
350g cake flour
1½ tsp baking powder
1 tsp ground ginger
Pinch salt
1 egg
Brown sugar
Set the oven to 180ºC.
Gently melt the margarine or butter, syrup and sugar together in a pot on the stove. Do not boil.
Add the flour, baking powder, ginger and salt.
Stir and add the egg.
Using a tablespoon, drop rounds of dough onto a greased baking tray.
Sprinkle each biscuit with brown sugar.
Bake for 10 to 12 minutes.
Remove from the oven, cool, and store in an airtight container.
Vanilla Nut Fingers
These biscuits are very rich and probably not the type of biscuit one would cook on a daily basis. They are lovely for special occasions and with a cup of coffee. I use them instead of dessert at the end of a braai. It is important to use butter for this recipe.
250g butter
100g castor sugar
1 TSP vanilla seeds
2 cups flour
1¼ tsp baking powder
Topping:
125g butter
3 TBSP syrup
180g icing sugar
1½ cups nuts, slightly chopped
Set the oven to 180ºC.
Beat the butter and sugar together.
Add the vanilla seeds and mix until evenly spread. Add the flour and baking powder.
Spread onto a baking tray, lined with greaseproof paper, and bake for about 10 to 15 minutes until lightly browned.
Cool the biscuits in the pan.
Meanwhile, melt the topping ingredients together.
Spread the hot nut topping over the cool base and bake for another 10 minutes.
Cool in the pan, trim the edges and cut into fingers.
Cappuccino Wafers
These delicious biscuits have a nut, coffee and chocolate combination. You may want to double this recipe as they get eaten rather fast. It is best to use real butter.
125g butter
¼ cup castor sugar
1 heaped cup flour
1 TBSP cocoa
½ tsp baking powder
¼ cup chopped pecans
Icing:
1 cup icing sugar
2 TBSP butter
1 tsp coffee, melted in a small amount of milk
Set the oven to 180ºC.
Beat the butter and the sugar together, until light and fluffy.
Add the flour, cocoa and baking powder to the butter mixture and beat until it forms a dough.
Add the pecan nuts.
Roll into small balls and press with a fork until quite thin.
Bake for seven to 10 minutes.
To make the icing, beat together the icing sugar and the butter.
Add the coffee and milk to the right consistency and beat until the icing is light and fluffy.
When cool, sandwich the biscuits together with the coffee icing.
Dust with icing sugar.
Spice Biscuits
If you want a biscuit recipe that is not very sweet, this is ideal. This recipe makes about 36 biscuits, but can easily be doubled. These are very neat looking biscuits, and so easy to make.
1 cup flour
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp mixed spice
½ tsp baking powder
120g butter
85g brown sugar
2 tsp syrup
Nuts – for garnish
Set the oven to 190ºC.
Place the flour, ginger, cinnamon, mixed spice and baking powder in a food processor and add small chunks of butter.
Process until the mixture resembles breadcrumbs.
Add the sugar and syrup and process until the mixture comes together to make a dough. Add a little water if necessary.
Shape the dough into a square or round log.
Wrap in wax paper and chill until firm.
To bake, cut thin slices and place on a baking sheet.
Decorate the top by placing one nut in the middle of the slice.
Bake for about seven to 10 minutes, until golden.
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