Sunday, September 01, 2013

Two Kinds of Melting Method Biscuits

Two quick melting method biscuit recipes. These were mainstays in any tin of homemade biscuits when I was growing up.

Ginger Biscuits
  • 6oz flour
  • 3oz sugar
  • 1tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 4oz butter
  • 1 heaped dessert spoon golden syrup
Preheat oven to 180C
Sieve together dry ingredients into a mixing bowl.
Measure butter and syrup into a small saucepan and melt over a low heat.
Once the butter is melted, turn up the heat until the butter mixture bubbles up - almost boiling.
Take the pan off the heat, and pour the hot butter syrup mixture into the bowl of dry ingredients.
Mix together to form a soft dough.
Form the dough into ~18 small balls and arrane across 2 lightly greased baking trays.
Flatten each of the balls roughly with the tines of a fork.
Bake for around 20 minutes.
Cool on a cooling rack - the biscuits should crisp up as they cool.
Store any uneaten biscuits in an airtight tin.


Hobnob Biscuits
  • 4oz porridge oats
  • 2oz plain flour
  • 2oz dessicated coconut
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp ginger
  • 4oz butter
  • 3oz sugar
  • 1 heaped dessertspoon of golden syrup
Preheat oven to 180C
Measure butter, sugar and syrup into a small saucepan.
Melt over a low heat until the butter has melted and the sugar dissolved.
Measure the rest of the ingredients into a bowl and stir to combine.
Pour the ingredients from the bowl into the molten butter mixture and mix well.
Drop teaspoonfuls of the mixture onto greased baking trays leaving plenty of room for them to spread out as they cook.
Bake for about 15 minutes until thin and golden.
Let cool on the trays for a minute so they don't break when lifted.
Carefully remove from trays to a cooling rack - the biscuits will turn brittle and crispy as they cool.
Store any uneaten biscuits in an airtight tin.