These are beautiful with a cuppa. My daughter loves them in her school lunch box. Yield - 32 approx. Enjoy!
170 g butter
100g dark muscovado sugar
100g golden caster sugar
4 tbsp maple syrup
350g white self raising flour
50g rice flour
4 tsp ground ginger
1 tsp ground ceylon cinnamon
1 tsp bicarbonate of soda
1 tsp vanilla
pinch of salt
Preheat oven 160°C fan / 180°C conventional and line 3 trays with paking parchment
Melt the butter, sugars in a pan over a low heat until the sugars are dissolved.
Add the maple syrup & vanilla in to the pan and let it cool down silghtly.
Sift the flours with cinnamon, ginger, bicarbonate of soda and add a pinch of salt in to a bowl.
Tip the melted wet mixture and mix well to form a smooth dough.
Divide the dough into 4 parts and each part seperate into 8 small balls.
Place them on a lined tray 5cm apart (enough room for them to spread) flatten flightly with your fingertips.
Bake 16-18 minutes until golden brown. Allow to cool and harden on the baking tray for 10 mins before cooling
Added by: nabsers
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
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The Shipton Millers