*Ginger Dunkers*
Makes about 2 dozen Crisp, spicy and delicious. Perfect for dunking. 90g golden syrup (1/4 cup + 1 TBS) 65g salted butter (1/4 cup + 1/2 TBS) 90g soft dark brown sugar (7 TBS) 1 large nugget of stem ginger in syrup, chopped finely 1 1/2 TBS milk 200g plain flour (1 1/2 cups minus 2 TBS) 2 tsp bicarbonate of soda (baking soda) 2 1/2 tsp ground ginger 2 1/2 tsp mixed spice (can use apple pie spice or pumpkin pie spice) Preheat the oven to 190*C/375*F/ gas mark 6. Line several large baking trays with baking paper. Set aside. Place the syrup, butter, and brown sugar into a small saucepan and heat gently over low heat to melt the butter and sugar together with the syrup, stirring constantly. Whisk in the milk and set aside. Sift the flour into a bowl with the soda, ginger and mixed spice. Stir in the wet ingredients until thorougly combined. Stir in the stem ginger. Shape into walnut sized balls and place at least 2 inch apart on the baking sheets. Using a damp fork, press down to 1/2 inch thickness. Bake for 12 to 15 minutes in the heated oven, rotating the pans halfway through. Scoop off onto wire rack to cool completely. Store in an airtight container. |
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