The Breast Cancer Bake off!
If you’re keen to bake something delicious yet simple to help raise money and awareness for Breast Cancer Awareness month, how about these iced pink ribbon ginger biscuits? This recipe makes 24 biscuits and should be popular with adults and children alike! Ingredients • 90g butter • 150g golden syrup • 60g dark soft brown sugar • tiny pinch of salt • 250g plain flour (plus extra for dusting) • 1/2 tbsp ground ginger • 1/4 tsp bicarbonate of soda • A little cornflour for dusting • 500g white ready to roll fondant icing • 250g pink ready to roll fondant icing • A little cool boiled water • Silver sugar pearls You’ll also need: • A rolling pin • 6cm cookie cutter or you can use a tumbler • A baking sheet • Greaseproof paper • A small paint brush Instructions 1. Melt the butter, sugar and syrup together in a pan over a low heat until dissolved, then set aside to cool for a few minutes. In a separate large bowl, mix the flour, bicarb, salt and ginger together, then, make a well in the centre and pour in the liquid, stirring to gradually incorporate all the flour into the syrup and you can work the dough into a ball. Warning: it will smell amazing already - resist the urge to eat the raw dough. Wrap in cling film and place in the fridge for an hour. 2. Preheat the oven to 200C (180C fan assisted). Roll out the dough on a lightly floured surface to about 4-5mm thick and cut out rounds. Bake on a greaseproof lined baking sheet for 10-12 minutes until just golden. Allow to cool completely. 3. Freshen your work surface, dust with a little cornflour and roll out the white icing to around 4mm thick, and cut out 24 rounds using the same cutter you used for the cookies. You might have to gather up and re-roll a few times to get all the rounds you need. Brush the back of each icing round with a tiny bit of the cooled boiled water and then stick them carefully on to each biscuit. 4. Now freshen up your work surface again, re-dust with cornflour and roll out the pink icing to an oblong about 2mm thick. Cut the pink icing into 24 strips about 5mm wide by about 8cm long. Work by eye on this - don’t worry about precise measurements! Cover your strips loosely with a sheet of cling film so that they don’t dry out as you’re working. Carefully fold each pink strip into a ribbon shape, dotting a little water where they cross to help them hold. Brush the back of each one and press gently on to the middle on each cookie. To finish, push a silver sugar pearl into the left tail of each ribbon and leave everything to set for an hour.