GINGER BISCUITS

From Bianca and Gavin Aged 10 and 9 years.

Total recipe = 0.6g pro/1.5 units
Makes 30 biscuits, up to 5 biscuits = free

140gm loprofin baking mix - 0.6g pro/1.5 units
1.5 tspn ground ginger - free
1 tspn bi-carb soda - free
40gm castor sugar - free
2 tbis golden syrup - free
1 Tbs treacle - free
40gm melted milk-free margarine - free
1 tspn Country Harvest Egg replacer - free
approx 1 Tbs demerra sugar - free

Sift together the baking mix, bi-carb soda, ginger and egg replacer. Add the castor sugar and mix to combine. Add the syrup, treacle & margarine and mix to form a soft dough. (A little water may be added if mix is to dry.) Knead the dough lightly and shape into a small log shape. Roll in the demerra sugar and wrap tightly in cling wrap.

Chill for approx 2 hours. Preheat oven to 180°C. Remove dough from fridge and using a sharp knife slice the dough. Place slices on greased baking trays.

Bake for approx 10-12mins, (allow room for spreading). Cool on baking tray for 5mins, then transfer to cooling rack.

GINGER BISCUITS VARIATION

For a variation to the Ginger Biscuit receipe, you could also add:

80g rolled oats - 9g pro/26.5 units
Decorate with 14g chocolate chips - 1g pro/3.5 units

Total of this recipe - 10g pro/32 units
1 biscuit - 0.3g pro/1 unit