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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      EASY Great Aunt’s Ginger Biscuits

      A popular sugary treat from a great aunt who once posted them to our family

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      200g Self Raising Flour

      1.5 tsp ground ginger

      100g butter

      100g caster sugar

      2 tbsp golden syrup

       

      MAKES 8-12 dependent on size

      Pre-heat a fan oven to 180. Line 2 baking trays with paper.

      Whisk the flour and ginger together so the ginger is evenly dispersed in the flour.

      Cream the butter & sugar to light, then mix in the syrup.

      Mix in the flour/ginger until soft with no bits of flour left.

      Form balls & flatten slightly as you put them on the tray.

      Bake for around 10 minutes, until golden brown, turning part way/swapping shelves so they brown evenly.

      Cool for a few minutes in the tray, then put onto a cooling rack once firming up.

      Added by: SL M

      Tags: Biscuits

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      Add a recipe & get 15% off

      If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

      15% off Flour Direct

      It's very easy, just click here to visit your "My Shipton Mill" page to get started.

      Shipton Mill Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

      A Handful of Flour

      “A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

      More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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