We haven't yet tried this recipe. But we'd love to hear about it if you do.
Tunbridge Wells Wafers or Romary
150g plain flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
55g treacle (This old recipe could require black treacle or golden syrup, as the term ‘treacle’ has in the past been used for both substances. Black treacle biscuits would be more of an acquired taste and golden syrup more of a crowd-pleaser.)
55g butter
55g caster sugar or soft brown sugar
Preheat oven to 150C/300F/Gas 2 (the recipe says a ‘very moderate oven’)
Prepare two baking sheets by lining with greaseproof paper.
In a medium sized saucepan melt the butter, treacle and sugar. Don’t allow the mixture to become too hot - as soon as the ingredients have blended remove from the heat.
Sift the flour, baking powder and ginger into a bowl. Gradually add the dry ingredients to the warmed mixture, stirring to combine after every spoonful and mix to a paste. It is easier to handle the paste if it is used while still warm.
Divide into three portions. On a floured surface roll out each portion as thinly as possible and cut to shape.
Bake for about 10 minutes.
Allow to cool for a few minutes only, before transferring to a wire rack.
Tunbridge Wells Wafers or Romary
150g plain flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
55g treacle (This old recipe could require black treacle or golden syrup, as the term ‘treacle’ has in the past been used for both substances. Black treacle biscuits would be more of an acquired taste and golden syrup more of a crowd-pleaser.)
55g butter
55g caster sugar or soft brown sugar
Preheat oven to 150C/300F/Gas 2 (the recipe says a ‘very moderate oven’)
Prepare two baking sheets by lining with greaseproof paper.
In a medium sized saucepan melt the butter, treacle and sugar. Don’t allow the mixture to become too hot - as soon as the ingredients have blended remove from the heat.
Sift the flour, baking powder and ginger into a bowl. Gradually add the dry ingredients to the warmed mixture, stirring to combine after every spoonful and mix to a paste. It is easier to handle the paste if it is used while still warm.
Divide into three portions. On a floured surface roll out each portion as thinly as possible and cut to shape.
Bake for about 10 minutes.
Allow to cool for a few minutes only, before transferring to a wire rack.
No comments:
Post a Comment