Once completely cold, lay the biscuits onto a tray lined with baking parchment. Sieve together the flour, ginger and bicarbonate of soda into a large bowl
When you've got your biscuits all sized up position them on a baking tray lined with baking paper allowing space between them as they will spread a little as they bake
Line baking trays with greaseproof paper and set aside. This one is devised by Paul Hollywood, a baker who has become quite popular in the last few years
Fold in the seeds/nuts if using. Instead I decided to go for a traybake. I bake a lot for work. I can’t eat most nuts so I find pumpkins seeds are a good substitute
So now I am officially creating recipes for Nature’s Path, using their wonderful gluten-free, organic breakfast cereals, the Zero Gluten Baker (the only bread maker that has a multitude of specific gluten-free bread programmes) and Coconut Merchant (using my favourite coconut products
Add chocolate, ginger and nuts and beat gently on a low speed to disperse through the dough. Preheat oven to 160ºC, bake. Tip the dough out onto a lined baking tray and shape into a rectangle approximately 40x12cm. Bake for 30mins until firm, but still light in colour. Cut into 1cm thick slices, and arrange cut side down on a lined baking tray. Bake for another 20-30mins at 150ºC, flipping each slice over half way through, until golden and hard. 1/2 cup crystallised ginger roughly chopped
I don’t think that enough emphasis is placed on it but it is essential to do this well so that your delicious and lovingly prepared bakes are easy to turn out and present
Packed with oats and dried fruits (I leave out nuts due to allergies), these ginger and cranberry oatmeal cookies give them a bit of extra energy for the long dark afternoons when they are playing at home
measure out your nuts, cherries and candied pieces at set aside ready to add later. when the mix is room temperature, dollop on a lined baking tray with a few cm apart
I went for one of my favourite flavour combinations – chocolate and ginger, there is a double hit of ginger, the dough is flavoured with ground ginger, cinnamon and nutmeg and I mixed in pieces of chopped crystallised ginger with chunks of dark chocolate and some blanched almonds
These no bake fruit and nut bars by Citrus Spice, or these yummy banana and blueberry granola bars by Rough Measures and take a look at Anne’s Kitchen for some fruity banana breakfast bars
