All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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Take a look in our online shop, where you can buy our full range of flour and lots more.
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Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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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
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Spicy, crunchy wafer thin, melt in the mouth ginger biscuits. Makes 80-100 Biscuits
Ingredients
250g Butter, room temperature
1 Tbsp Cinnamon
1 Tsp Ground Cloves
1/2 Tbsp Ground Ginger
1/2 Tbsp Freshly Ground Cardamom
180g Caster Sugar
50g Molasses & 50g Syrup
75mls Water
500g Plain Flour
1 Tsp Bicarbonate of soda
Method
1. Blend the butter and all the spices in a large bowl.
2. Heat the sugar, molasses, syrup and water until the sugar has dissolved. Leave to cool for 15 minutes and pour over the butter mixture.
3. Blend the flour and bicarbonate and the stir into the butter and sugar mixture. The dough is fairly loose but is now going to be refrigerated for roughly 8 hours, divide the mixture into 4 and wrap in clingfilm. This dough can be kept in the fridge for several days quite happily or indeed frozen for up to a month.
4. Set the oven 190°C. Take only a little of the dough from the fridge and lightly flour your surface and roll out the dough 2mm thick. Stamp out your shapes and put them on to several lined baking sheets. Retrieve the remaining dough, roll out again and keep cutting until it has all been used. Bake once you’ve filled a tray. Cook the biscuits for 5-7 minutes, they should start to feel hard around the edges as they cool and eventually become really hard – they need to have a nice ‘snap’.
If you are good at icing make a thick royal icing with royal icing sugar and water and get your piping bag out. You can pipe around the edges or pipe pretty festive designs. If you are not so dexterous, just make a thinner icing and flick the fork to and fro above the biscuits.
*If you are making Christmas decorations remember to make a hole for the ribbon or string to go through, (I also make the biscuits slightly thicker for tree decorations). You need to do this as soon as they come out of the oven, I used a very small piping nozzle.
Added by: Nordic Kitchen stories
Baked Cookie Dough with Ice Cream
EASY Great Aunt’s Ginger Biscuits
Buttery Shortbread Rounds
Amaretti
Jamaican Ginger CakeIf 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.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.