Ginger biscuit recipe (with less saturated fat)

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.

Ingredients

• 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

Instructions

1. Put the Flora Cuisine and syrup in a pan and stir over a gentle heat until melted
2. In a large bowl, mix the dry ingredients (flour, bicarbonate of soda, sugar and ginger)
3. Stir in the melted Flora Cuisine and syrup until combined
4. When cool enough to touch, take teaspoon size blobs of mixture and place on a baking tray an inch apart
5. Flatten them all slightly and cook at 180C (gas mark 4) for 12-15 minutes until just beginning to brown at the edges
6. 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.

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