Family baking should always include your favourites and these combine my wife’s favourites of ginger biscuits and marshmallows in a creative twist perfect for Halloween.
For 12 biscuits, you will need:
- 60g margarine
- 60g golden caster sugar
- 60g golden syrup
- 120g self-raising flour
- 1 teaspoon ground ginger
- 12 standard sized marshmallows
- Black food colour gel pen
Preheat the oven to 180 degrees and grease a baking tray.
Put the margarine, sugar and syrup in a saucepan and gently heat until everything has melted. Let this cool a bit. Then add straight into the pan the flour and ginger, mixing it well so you get a decent dough.
Butter your hands a little, or flour them, and divide up your dough into 12 balls of roughly the same size. You’re looking for golf ball size, give or take. Roll each ball and place it on the baking tray, flattening them a little with a spoon. Ensure you leave enough space for the biscuits to grow in size.
Put the baking tray into the oven for about 10 minutes or until the biscuits are golden. Remove from the oven, leave to cool on the tray for a bit and then transfer to a wire rack to cool completely.
Once they are cool, start to decorate. Place a biscuit on a small microwaveable plate and place a marshmallow in the middle of the biscuit.
Microwave for 10-12 seconds, watch for when the marshmallow starts to expand and stop the microwave immediately. Take out the biscuit and squash the marshmallow with your fingers, using the floury bits so your hands don’t get sticky. Then return the biscuit to the rack. Repeat this until all the biscuits are done, then place them in the fridge to set.