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Orangy Gingersnaps

Crisp on the outside and chewy in the centre - my perfect biscuit! Adding orange zest is the perfect twist to this gingery treat

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350g Shipton Mill organic self raising flour

pinch of salt

200g golden caster sugar

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

125g butter

75g golden syrup

1 egg, beaten lightly

rind of one orange (unwaxed)


Preheat oven to 160°C (140°C fan). Lightly grease several baking trays.

Sift together the flour. salt, sugar, ginger and bicarbonate of soda into a large mixing bowl.

Gently heat the butter and golden syrup together in a saucepan until butter has melted.

Remove the pan from the heat and leave to cool slightly.

Pour melted ingredients over dry ingredients.

Add the egg and orange rind, and mix to form a  firm dough.

Divide the dough into 30 pieces and roll into balls.

Evenly space the balls on the baking trays allowing room for them to spread during cooking. Flatten slightly with fingers.

Bake in the oven for 15-20 minutes or until golden in colour.

Cool completely on a wire rack before storing in an airtight container.

Added by: Alex Ross

Tags: Biscuits Ginger

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Shipton Mill Cookbook – A Handful of Flour

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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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