How do you make Madagascan Ginger biscuits?

Answer 1

You are possibly thinking of "Dessert Biscuits".

"Dessert Biscuits, which may be flavoured with Ground Ginger, Cinnamon, &c. &c."

[From Chapter 35, "Recipes" for "Bread, Biscuits, and Cakes"]

1742. Ingredients.--1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of sifted sugar, the yolks of 6 eggs, flavouring to taste.

Mode.--Put the butter into a basin; warm it, but do not allow it to oil; then with the hand beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten. When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, as they spread as soon as they begin to get warm.

Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquire too much colour. In making the above quantity, half may be flavoured with ground ginger and the other half with essence of lemon or currants, to make a variety. With whatever the preparation is flavoured, so are the biscuits called; and an endless variety may be made in this manner.

Time.--12 to 18 minutes, or rather longer, in a very slow oven. Average cost, 1s. 6d.

Sufficient to make from 3 to 4 dozen cakes. Seasonable at any time.

Answer 2

You need: 100g soft unsalted butter 225g self-raising flour 75g caster suger 1.5 tablespoons og ground ginger 2 teaspoons bicarbonate of soda 125g golden syrup 25g black treacle 2 large baking sheets lined with baking parchment Method: 1. Pre-heat the oven to 170 degress (160 degrees fan oven). 2. Using a food processor whiz together the butter, flour, sugar, ground ginger and bicarbonate of soda until well mixed. 3. Combine the golden syrup and treacle in a small pan and warm gently, then stir into the mixture bowl. 4. Divide the mixture into 18 pieces and shape each into a ball. 5. Place the balls well apart on a baking sheet and bake for 10-12 minutes. 6. When ready, remove and leave to cool. The biscuits will rise and spread when cooking, then flatten when cooling. Once cool they will be crisp on the outside and chewy in the middle. Nutritional Information: Per serving: 123 cals, 4.7g fat, 20.2 carbohydrate, 1.2 g protein, 10.8g added sugat, 0.5 salt, 0.4 fibre