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Crisp Ginger Biscuits
Preparation info
- Makes
12–16
- Difficulty
Easy
Appears in
Published 1997
These don’t take a minute to mix, and are very good. They keep very well in an airtight tin.
Ingredients
4 oz 125 g 4 oz 125
Method
Beat the butter until creamy and gradually beat in the caster sugar. When the mixture is light and fluffy, sieve in the flour and ginger and beat well. Roll the mixture into walnut-sized balls and put them on a baking sheet.
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