Expanding my Blog
Today will be the first day in over a year since I've posted, since I have a wide variety of interest I will be posting more on here than just men's knitting patterns.
Today after a remarkably short day at work I decided to bake a little dessert that I found while looking for cute knitting and crochet patterns for a friend's baby this last week. These lovely little ginger cakes are simply delightful, not overly sweet and full of ginger flavor.
here's the original image but I'll be typing it out so it's easier to read.
Today after a remarkably short day at work I decided to bake a little dessert that I found while looking for cute knitting and crochet patterns for a friend's baby this last week. These lovely little ginger cakes are simply delightful, not overly sweet and full of ginger flavor.
here's the original image but I'll be typing it out so it's easier to read.
 |
| The Queenslander Article (whole page) |
Little Ginger Cakes
- 4 Oz of Flour
- 2 Oz of Butter
- 2 Oz of Demerara Sugar
- One Scant Tablespoon of Golden Syrup
- 1/4 tsp Baking Soda
- 1/2 tsp Ground Ginger
- 2 Tbsp Milk (Lukewarm)
Pre-warm your oven to 320 F (150 C) {A slow oven}
Cream butter and sugar. Beat the egg and the golden syrup together, add these to the creamed mixture, also adding the flour and ginger. Dissolve the baking soda in the milk. Add this to the mixture thoroughly.
Cream butter and sugar. Beat the egg and the golden syrup together, add these to the creamed mixture, also adding the flour and ginger. Dissolve the baking soda in the milk. Add this to the mixture thoroughly.
Grease patty tins or mini cupcake tins and fill to 3/4 full.
Bake for twenty minutes or until a toothpick comes out cleanly when inserted.
Comments
Post a Comment