EAT: BANDICOOT GINGER BISCUITS

MAKES 24 | PREP 15 MINS | COOKING 8 MINS | VEGETARIAN, DAIRY FREE

The book Wombat Stew is a legend and a right of passage for every primary school aged child in Australia. The Wombat Stew Cookbook was published a few years later, and is as popular as the original book. Last week, my son brought home the cookbook, and together we made three of the recipes, including Lizard Lemon Fizz, Tasmanian Devil Food Cake, and this one: Bandicoot Ginger Biscuits.


My son (and the rest of the family) can vouch for the fact that these biscuits are delicious! And fantastic for little helpers who want to help (as well as lick the spoon)!

INGREDIENTS
150g soft butter (I use dairy free margarine)
1 cup castor sugar
2 eggs
1 tbsp golden syrup
2 1/2 cups flour (I use Atta premium wholemeal flour)
2 tsp bicarb soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp cloves (no more, otherwise your biscuits will be bitter)
1 cup raw sugar

METHOD
1 Preheat the oven to 180 degrees celcius. Place baking sheets on two baking trays.
2 Mix the butter and sugar and beat until the mixture is light and fluffy.
3 Add one egg at a time and beat well.
4 Stir in the golden syrup.
5 In a separate mixing bowl, measure the flour, soda, baking powder and spices. Mix together so that the mixture is one colour.
6 Combine the dry mixture with the wet mixture and stir until it is smooth.
7 Wrap the bowl with plastic wrap and chill in the refrigerator for one hour.
8 Pour the raw sugar into a small bowl.
9 With wet hands, roll rounded teaspoonful of dough into balls. Roll each ball into the sugar and place on the baking tray. Be sure to leave at least 4cm around each one as they spread out while cooking.
10 Bake for 8 minutes or until they are golden brown. If not, let them cook for another 2-3 minutes. Let the biscuits cool for five minutes. Then, using an flat spatula, slide them onto a cooling rack until cold.