Friday, April 12, 2013

Ginger Nut Biscuits

500g soft margarine or butter
3 cups sugar
1 tin condensed milk
250 grams syrup
5ml caramel essences
25mls ginger
25mls bi-carb
5ml salt
7 cups flour
Sift dry ingredients together.
Cream butter & sugar together.
Add Condensed milk, syrup & essences.
Add to dry ingredients.
Put in fridge for 30 minutes to rest.
Roll into balls.
Press flat with fork.
Bake on 180 for 10 minutes.

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