Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
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
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.