butter-flavored shortening (such as Crisco®)
—Preheat an oven to 450 degrees F (230 degrees C). Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut biscuits out with biscuit cutter and transfer to a baking sheet. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
I can honestly say this was the best low syn cake I’ve made on Slimming World. One of the best things about this recipe, is that it resulted in a layer of crunch on the top of the brownies whilst the insides remained nice and gooey
You know those little biscuits that come with your coffee. After three years I've opted to give the cake club reins to some other organised baking type, so I decided our third birthday was the time to relinquish cakey control
It may seem silly but normally binges are down to stress, low carbohydrates or boredom, baking takes away the boredom, relaxes my mind and waiting for it to bake really tests my brain to see if i actually need it or it was just a craving, then the best bit, you get to have a slice knowing that there’s no artificial flavourings and is so healthy you could even have a slice for breakfast
Use the freshest ground ginger you have to ensure best results. I originally thought Ginger Biscuits also known as Ginger Snaps and Ginger Nuts were a British speciality but it seems these biscuits are popular in many countries like gingerbread, all of course with varying recipes including different spices and sometimes with the addition of molasses and the common ingredient being