Ginger Biscuits

Ginger Biscuits

Utensils:
measuring cups and spoons
2 mixing bowls
2 wooden spoons
baking sheet
eggslice
cooling rack
plastic wrap
small bowl
piece of paper the size of your hand

Ingredients:
2 1/2 cups plain flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 cup caster sugar
150 g soft butter
2 eggs
1 tablespoon golden syrup
1 cup extra sugar
butter

Method:
1. Butter the baking sheet by placing a small piece of butter onto a piece of paper. Rub the buttered paper over the inside of the baking sheet.
2. Put the butter into a mixing bowl and beat it by stirring quickly with a wooden spoon until it is smooth and creamy.
3. Now add the sugar and beat until the mixture is light and fluffy (about 50 times).
4. Add 1 egg at a time and beat well.
5. Stir in the golden syrup.
6. In the second mixing bowl measure the flour, soda, baking powder and spices. Using a clean spoon, stir these together 20 times so that the mixture is one colour.
7. Pour half of the dry mixture into the wet mixture and stir 20 times. Add the rest of the dry mixture and stir until it is smooth.
8. Ask an adult to cover the bowl with plastic wrap. Chill the dough in the refrigerator for 1 hour.
9. After 1 hour take the dough out of the refrigerator.
10. Pour the extra cup of sugar into a small bowl.
11. Wash and dry your hands. Rub a little butter onto the palms of your hands.
12. Using your hands, roll rounded teaspoonfuls of dough into balls.
13. Roll each ball in the sugar.
14. Place the balls on the baking sheet. Be sure to leave at least 4 cm around each one because they spread out as they cook.
15. Ask an adult to preheat the oven to 180’C.
16. When the oven is hot, ask an adult to put the baking sheet into the oven and cook the biscuits for 8 minutes.
17. After 8 minutes the biscuits should be golden brown. If they are, ask an adult to remove them from the oven. If not, let them cook for another 3 to 4 minutes.
18. Let the biscuits cool for 5 minutes. Then, using an eggslice, slide them onto a cooling rack until cold.

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