Method
- Mix the sugar into the flour, then rub the soya marge in until the mixture resembles fine bread crumbs
- Gently heat the treacle in a saucepan until it is fluid, then add the baking powder and ginger
- Stir the ginger treacle and lemon zest into the flour mixture until it forms a soft dough
- Divide the dough into even pieces; you can either form balls or roll it out and use a cookie cutter
- Arrange on a sheet of greased paper, allowing space between biscuits
- Bake for 10 - 20 minutes depending on the size of the pieces (12 balls take about 15 minutes to rise to soft biscuits)
Cooking Temperature: 180 degrees
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Cooking Time: 10-20 Minutes
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Serves: 12-20
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Keeps For: 2 weeks in an air tight container
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Tips and Comments
- Cook for longer if you want good dunking biscuits or a shorter time if you prefer a sticky texture!
- Makes an excellent base for a Ginger and Lemon Not-Cheesecake!
- See Not-Dairy for info on soya marge.