Ginger Thins
Jun 12, 2017
For the competition, Candice made a 3D pub scene out of gingerbread and biscuits. This recipe is just for the delicious ginger thins used to make the people and pub furniture. This ginger thin recipe is featured in Season 4, Episode 2.
- Course
- Dessert
Tags
Ingredients
- 130g (4⅔ oz) unsalted butter
- 80g (2¾ oz) treacle
- 50g (1¾ oz) golden syrup
- 50g (1¾ oz) stem ginger in syrup, finely chopped
- 3 tbsp syrup, from the stem ginger
- 1 lemon, zest only
- 130g (4⅔ oz) soft light brown sugar
- 500g (1lb) 2 oz plain flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
Instructions
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Preheat the oven to 350F. Line two large baking trays with baking paper.
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In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.
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Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.
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Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).
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Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely.