Page 387 - CMC Recipe Book

CMC
Recipe - Ginger Biscuits Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
60
Senior Portions
40
Preparation Time
20 mins
Cooking Time Cooking Temp
15 mins Gas 3/170°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Margarine
200g
Caster Sugar
150g
Golden Syrup
200g
Self Raising Flour
500g
Ground Ginger
3tsp
Total
Portion Cost
Method
Place the margarine, sugar and golden syrup into a suitable pan and melt slowly.
When melted add the flour and ground ginger to form a dough.
Chill in the fridge for 20 minutes before using.
Bake at Gas 3/170°C for 10-12 minutes or until golden brown.
TIP: try adding cocoa powder instead of the ginger for a chocolate cookie!