Cinnamon Crinkles

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I cooked these these this morning as a warm up for a serious cake baking attempt and they were well worth it. Light, crisp and just the right hint of cinnamon as you finish. Only problem with these type of biscuits is stopping at the one. Ingredients 125g butter, softened 165g caster sugar, plus 2 tablespoons extra 1 egg 200g self raising flour 2 tablespoons ground cinnamon Method 1) Preheat the oven to 180 2) Cream the butter with the 165g of sugar. When it’s light and fluffy beat in the egg. 3) Add the sifted flour to the butter 4) Make marble sized balls of the mixture and roll

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Ginger Biscuits

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My nana loved ginger, she’d always have a box of the candied version to have a nibble from. While I  couldn’t come at that I did love ginger nut biscuits – as a kid I could literally eat a packet. One of Rae’s requests the other other day was for something ginger so I decided on Margaret Fulton’s ginger biscuits – perhaps the simplest biscuit I have made but my god, they are good. This is the third batch (thanks to a request from Ren) and they won’t probably won’t last the evening.   There was an error in the recipe. It said to pre-heat the oven to 180 before

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Peanut Butter Biscuits

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Sunday afternoon and a school week looming so I thought I’d make some biscuits for school lunch boxes. Rae had found the recipe for peanut butter biscuits in Margaret Fulton and commented that she’d like them so what Rae wants… The highlight was getting to use my mixer for the first time. Low-light was I wasn’t too good on the creaming of the sugar (more like mixing it up a bit and nowhere near enough) but in the end it didn’t seem to matter too much. The bigger factor was the oven. The first batch I put in at the top of the oven and it was too hot, While not burnt they

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A Taste Of Texas Via Washington

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It’s the little things in life that make you smile. This morning I had my first follower on twitter for @tonybakes which is pretty cool. But even better, this follower – the wonderful Joan – has sent me a recipe to try. It’s an American recipe in a couple of senses. Apart from coming from Texas via Washington it has what I would consider to be very American flavours and ingredients; spices and Cranberry in a biscuit, or cookie given where it comes from. Here it would probably be served more as a slice so that’s what I’ll do. It’s now on the agenda for the next week. Thanks Joan,

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