Can I have one for dessert? – JD, 4
When I was asked to cook with Flora Cuisine, I wasn’t convinced. Flora in a bottle, made from a blend of sunflower, linseed and rapeseed oils didn’t sound yummy to me. The promise of containing 45% less saturated fat than olive oil made me think it would be at least 45% less yummy than butter, but I was wrong.
This gingernut recipe is delicious. Very buttery tasting, in fact. Here’s what we did.
- 115g Flora Cuisine
- 1.5 tbsp golden syrup
- 175g self raising flour
- 1/2 tsp of bicarbonate of soda
- 2-3 level teaspoons ground ginger
- 85g caster sugar
- Put the Flora Cuisine and syrup in a pan and stir over a gentle heat until melted
- In a large bowl, mix the dry ingredients (flour, bicarbonate of soda, sugar and ginger)
- Stir in the melted Flora Cuisine and syrup until combined
- When cool enough to touch, take teaspoon size blobs of mixture and place on a baking tray an inch apart
- Flatten them all slightly and cook at 180C (gas mark 4) for 12-15 minutes until just beginning to brown at the edges
- Leave on the tray until firm then move to a wire rack to cool
The recipe makes about 20 biscuits – far too many to have lying around in temptation’s way, so we’ll be sharing them with work colleagues tomorrow.
Disclosure: Flora sent me this recipe and a voucher for Flora Cuisine for the purposes of this post. No payment was received. All posts are 100% honest.