I enjoyed baking muffins so much, even if they tasted horrible, I decided to try again. Unimpressed rhino suggested we make biscuits after finding another recipe on Costa coffees Instagram.
Stem ginger biscuits sounded very delicious and I got very excited when I found all of the ingredients in the kitchen.
We deviated from the recipe (once again). The ingredients we used were:
- 125g butter
- 100g porridge oats
- 125g self raising flour
- 40g finely chopped stem ginger
- 1tsp or mixed slice
- A handful of raisins
To begin, unimpressed rhino turned the oven up to 19 degrees. Whilst I tried to weigh myself and put the butter and sugar in the mixing bowl. Creaming the mixture together was a job which took both of us, using really big wooden spoons.
After becoming nice and fluffy, I added the flour, porridge and mixed slice to the bowl, meanwhile unimpressed rhino continued mixing.
Once it became a smoothish paste, unimpressed rhino helped me to cut up the stem ginger and add the raisins (my favourite). One final mix and it was time to separate the mixture into circle shapes on the baking tray.
Then it was off to the oven for the biscuits and 20 minutes of washing up for me. I was pleased to be in the kitchen because the ginger aroma coming out of the oven was divine.
Once cooked we could barely wait for the biscuits to cool before eating them! They tasted a lot better than they looked, not that they lasted long. My photographer has asked us to make them again so they can try them too. I have to say this recipe was easier to follow and have tasty results, I can’t wait to bake ginger biscuits again!
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