1/3 cup (50 g) plain flour (All purpose)
1 tsp ground ginger
2 oz (50 g) margarine
1/4 cup (45 g) soft dark brown sugar
2 tbsp golden syrup (substitute light corn syrup)
2 tsp grated lemon rind
1 tsp lemon juice
fat for greasing
1 tsp ground ginger
2 oz (50 g) margarine
1/4 cup (45 g) soft dark brown sugar
2 tbsp golden syrup (substitute light corn syrup)
2 tsp grated lemon rind
1 tsp lemon juice
fat for greasing
method
1. Heat the oven to warm, 160°C, Gas 3.
2. Sift the flour and ginger.
3. Melt the margarine in a small saucepan.
4. Add the sugar and syrup and warm gently but do not allow to become hot.
5. Remove from the heat.
6. Add the sifted ingredients, the lemon rind and juice, and mix well.
7. Put small spoonfuls on to greased baking sheets, spaced well apart to allow the mixture to spread.
8. Do not put more than 6 spoonfuls on a 20 X 25cm baking sheet.
9. Bake for 8-10 minutes.
10. Remove from the oven and leave to cool for a few moments until the edges begin to firm.
11. Lift with a palette knife and roll loosely round the handle of a greased wooden spoon.
12. Leave to cool before removing the spoon handle. (Several spoon handles will be needed.)
2. Sift the flour and ginger.
3. Melt the margarine in a small saucepan.
4. Add the sugar and syrup and warm gently but do not allow to become hot.
5. Remove from the heat.
6. Add the sifted ingredients, the lemon rind and juice, and mix well.
7. Put small spoonfuls on to greased baking sheets, spaced well apart to allow the mixture to spread.
8. Do not put more than 6 spoonfuls on a 20 X 25cm baking sheet.
9. Bake for 8-10 minutes.
10. Remove from the oven and leave to cool for a few moments until the edges begin to firm.
11. Lift with a palette knife and roll loosely round the handle of a greased wooden spoon.
12. Leave to cool before removing the spoon handle. (Several spoon handles will be needed.)
serving amount
makes 14-18
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