GINGER DESSERT RECIPES RECIPES

Steps:

• "If you only need a small number of these biscuits, the dough will freeze well for up to one month if you ensure that it is well wrapped. 1.Preheat the oven to 180C/350F/Gas 4 and grease a baking tray. 2.Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all of the dry ingredients to the pan to make a dough. 3.Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. 4. 4.The dough should make about 30 biscuits. 5.Put the baking tray into the oven for about 10 minutes, or until the biscuits are golden-brown. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely. "

Steps:

• Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60–65°C (140–150°F), stirring until the sugar has dissolved.
• Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don’t stir and don’t move the bowls. Leave for 5–10 minutes to set. Serve warm or chilled.