Maria Lodge
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A Soft & Chewy Golden Syrup Flapjack, topped with an easy Homemade Caramel, and Swirled Chocolate makes DELICIOUS Millionaires Flapjacks! So recently I went to one of my favourite local Tea Rooms (The Tenth Hole) and my boyfriend treated us to a piece of Millionaires Flapjack each. I will say now, he wasn’t actually a massive fan because he loves a classic Millionaires Shortbread, but I LOVED it. I had no idea that Millionaires Flapjack was even a thing! I discovered after a quick Pintere...

A Soft & Chewy Golden Syrup Flapjack, topped with an easy Homemade Caramel, and Swirled Chocolate makes DELICIOUS Millionaires Flapjacks! So recently I went to one of my favourite local Tea Rooms (The Tenth Hole) and my boyfriend treated us to a piece of Millionaires Flapjack each. I will say now, he wasn’t actually a massive fan because he loves a classic Millionaires Shortbread, but I LOVED it. I had no idea that Millionaires Flapjack was even a thing! I discovered after a quick Pintere...

https://cdn2.tmbi.com/TOH/Images/Photos/37/300x300/Big-Soft-Ginger-Cookies_EXPS_MCMZ16_12700_B05_20_2b.jpg

https://cdn2.tmbi.com/TOH/Images/Photos/37/300x300/Big-Soft-Ginger-Cookies_EXPS_MCMZ16_12700_B05_20_2b.jpg

Grantham gingerbreads 125 g butter/marg, softened 315 g caster sugar 1 egg, beaten 280 g self-raising flour 1½ tbs ground ginger Directions Grease several large baking sheets. Beat the marg until creamy and add the sugar, beating until light. Add the egg and blend well, then sift the flour and ginger into the mixture and stir to form a soft dough. Make into walnut-sized balls and place them on greased baking sheets, allowing 5 to 7.5 cm between them. Bake at 140°C for 21 minutes.

Grantham gingerbreads 125 g butter/marg, softened 315 g caster sugar 1 egg, beaten 280 g self-raising flour 1½ tbs ground ginger Directions Grease several large baking sheets. Beat the marg until creamy and add the sugar, beating until light. Add the egg and blend well, then sift the flour and ginger into the mixture and stir to form a soft dough. Make into walnut-sized balls and place them on greased baking sheets, allowing 5 to 7.5 cm between them. Bake at 140°C for 21 minutes.