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Chocolate Gingerbread Biscuits
Try these simple biscuits, perfect for edible gifts for Christmas... wrap them in cellophane and box up with ribbon – the kids will love to help too!
Makes 12 biscuits
125g (5oz) margarine
100g (3½ oz) dark soft brown sugar
6tbsp Carnation Condensed Milk Light
250g (10oz) plain flour
25g (1oz) cocoa powder
1tsp bicarbonate of soda
3tsp ground ginger
1.Preheat the oven to 180°C, 350°F, Gas Mark 4.
2.Melt the margarine and sugar then stir in the condensed milk.
3.Mix the remaining dry ingredients in a bowl, then add the syrupy mixture. 4.Bring the dough together with a spoon first, then kneed with clean hands.
5.Roll out the dough on a floured surface to 0.5cm thickness. Cut shapes out. Make a small hole in the top of each shape to hang the biscuit. Bake for 10 minutes on parchment lined baking sheets.
6.Cool the biscuits on a rack – check the hanging holes are still open. Tip
Why not decorate with icing and Rowntrees Randoms. Allow the biscuits to dry before wrapping in celophane and hanging on the tree. Store airtight until Christmas day.
For more delicious recipes and the chance to meet and film with celebrity chef Phil Vickery see www.carnation.co.uk/competition.
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