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Before you jump to Victorian ginger biscuits - modernised recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Make smart choices when grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. At the conclusion of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You’re going to go home and cook what you already have. Fill your cabinets with healthy foods. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.
There are all kinds of things that you can do to get wholesome. Extensive gym visits and narrowly defined diets are not always the answer. You can do tiny things every day to improve upon your health and lose weight. Being smart about the choices you make each day is a start. Wanting to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about simply how much you weigh. It is more about making your body as sturdy as it can be.
We hope you got benefit from reading it, now let’s go back to victorian ginger biscuits - modernised recipe. You can cook victorian ginger biscuits - modernised using 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Victorian ginger biscuits - modernised:
- Get 100 g Treacle (molasses is the closest alternative)
- You need 70 g golden syrup (possibly light corn syrup as the alternative?)
- You need 100 g brown sugar (I use thick granual ones)
- Provide 225 g melted unsalted butter
- Get 1/4 whisked egg
- Get 2 teaspoons ginger powder
- Get 2 teaspoons clove powder
- Get 2 teaspoons mace powder
- Take 2 teaspoons allspice powder
- Take 1 tsp whole caraway seeds (you could ground if you like)
- Take Flour
Instructions to make Victorian ginger biscuits - modernised:
- Pre-heat oven to 180°c/350°f
- Add the Treacle, golden syrup, and sugar into a bowl and mix together
- Add the spices and mix
- Add egg and mix and then add the butter a bit at a time, mixing it until fully combined between each addition.
- Add flour gradually until the consistency is holdable and easily malleable but leaves an oily residue on your hands.
- Roll dough into a ball, roughly the size of a golf ball, and lightly flatten on a baking tray that's lined with baking paper. Should be about 1.5 cm thick
- Put the biscuits in the oven for 10 minutes. When they're done they should still feel quite soft in the middle
- Take off of the tray and allow to cool
The ginger types of biscuits are not to be mistaken with gingerbread! The former is a hard type of biscuit, while the latter is thicker and softer. Ginger biscuit types are also called ginger nuts. Ginger biscuits are popular in countries like the UK, New Zealand, the Isle of Man and Australia. See recipes for Cardamon mandazi, Lemon spiked pancakes too.
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