HOW TO BAKE THE MOST AUTUMNAL GINGER & CINNAMON BISCUITS!

“We have the chance, to turn the pages over
We can write what we want to write
We gotta make ends meet, before we get much older”

                                                                                               – John Farnham

The autumal weather has well and truly set in. There is a nip in the air, frost on a morning, leaves are changing colour and my boots are out in full force. I thought I would continue all those autumnal feels by letting you in on a cheeky recipe that will be leaving your house smelling amazing and your tastebuds satisfied!


How To Bake The Most Autumnal

Ginger & Cinnamon Biscuits!

 

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I’ve mentioned in some of my past recipes I’m a lover of baking… yet have a true disliking to washing the pots after. I try my hardest to keep the mess to a minimun but sometimes it honestly can not be helped. This recipe does involve a bit more cleaning up afterward B U T it will 110% be worth it. So whip out your apron, tie your hair up and let’s get knuckles deep in making some festive goodies!

LET’S GO, GO, GO!!

Ingredients:

  • 8oz Be-Ro Self-Raising Flour
  • 4oz Caster Sugar
  • 4oz Butter or Margarine
  • 1 Egg (beaten)
  • Tsp Ground Ginger
  • Tsp Ground Cinnamon

Equipment: 

  • Large Mixing Bowl x2
  • Baking trays
  • Grease Proof Paper
  • Baking Scales
  • Wooden Spoon
  • Rolling pin
  • Cooling Tray

I’d also suggest maybe a butter knife when measuring out the margerine and a few spoons for the whisking of eggs and measuring of ginger, cinnamon and other ickle ingredients. 

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Step By Step Instructions:

  1. Using your Baking Scales, measure 4oz of Be-Ro Self-Raisning Flour and 2oz of Caster Sugar in to each large mixing bowl. Add 2oz of Margerine to each mixing bowl, begin to rub in until the mixture creates the consistency of breadcrumbs.
  2. Add 1 Tsp of Ground Ginger to one bowl and 1 Tsp of Ground Cinnamon to the other. Gradually adding half a beaten Egg to each bowl. The ingredients will come together to create a dough like ball. Might need to get your hands in there at this point!
  3. Roll out each dough one by one with your rolling pin, on a flat surfaced slightly dusted with flour. Your aiming for between 0.5 – 1.0CM thickness. I decided to make all my Cinnamon biscuits in the shape of a Hedgehog and my ginger biscuits in the shape of a Squirrel.
  4. Cut out your biscuit in the shape you desire and place onto a baking tray covered in Grease Proof Baking Paper. As an added extra, you could always add a light sprinkle of sugar on top of the biscuits to extract more flavour and make them a wee bit sweeter.
  5. Finally, place in to a preheated oven set at 325-350F / gas mark 3-4 for
    approximately 15 minuets. Once golden, remove them from the oven and place onto a cooling tray.

I’d suggest eating these biscuits with a nice cup of filtered coffee or maybe a cheeky spreading of Nutella for those with a sweet tooth.

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You’ll be happy to know I had my work colleagues taste test them, or my blog recipes guinea pigs as I like to think of them. I got all of the thumbs up, an empty tuber ware box handed back to me and only one complaint… I didn’t bake enough!

I hope you enjoy this recipes just as much, that it leaves your house smelling devine and your taste buds satisfied. I’d love to hear from you guys so please feel free to leave any comments or suggestions below of other recipes you’d love to see.

H A P P Y – B A K I N G !

THANKS FOR READING!

Till next time feel free to check out my…

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Till next time,
Lots of love, your gal…

FGA x

Please don’t forget to check out my other forms of social media where I am much more active daily..

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9 thoughts on “HOW TO BAKE THE MOST AUTUMNAL GINGER & CINNAMON BISCUITS!

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