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This issues recipe:
Ginger Biscuits


1,5kg Self Raising Flour
15ml Crème of Tartar
15ml Mixed Spice
30g Ground Ginger (90ml)
1kg Brown Sugar
500g Soft Butter
500g Golden Syrup
6 Large Eggs
15 Bicarbonate of Soda 
125ml Milk

Preheat your oven to 200˚C. Sift the first 5 ingredients together. Pour the sugar into this and mix well. Beat butter, syrup and eggs together. Dissolve the bicarbonate of soda in the milk mix this with the syrup mixture. Mix the dry ingredients with the syrup mixture. Leave mixture overnight in the fridge cover with glad wrap. Make balls (I find that an ice-cream scoop works best then you get equal sizes) and place on a baking tray about 10cm apart. Bake 1 tray at a time in the middle of the oven. Turn your oven to 180˚C when you put your first tray in and bake for ± 15-17 min. Take out of the oven remove from tray and place on a cooling rack after biscuits have cooled down place in an airtight container.

From: Klein Koekies

A Warm Baking Welcome To All Our Members
In this issue we will be making Ginger Biscuits

This is an ideal recipe for busy people and most of us that suffer from sea-sickness they say that Ginger is a good preventative for sea-sickness.

By Sel-Marié Pereira
Want to support dive safety and enjoy great benefits at the same time?
Clipped to your BCD, the DAN Tag Plus lets us know you are a DAN Member.
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