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Method:
Dampen one or two baking sheets and line
with non-stick baking parchment. Place the butter, sugar, syrup and
ginger in a saucepan and heat gently until melted. Add the flour and
mix well. Stir in the lemon and orange juice. Drop small spoonfuls of
the mixture on to baking sheets, allowing plenty of room for expansion
between each one. Bake in a preheated oven at 190oC/375oF/gas mark 5
for a few minutes until bubbly and golden. While still hot, remove the
rounds from the baking sheets and roll around greased cream horn tins
(pans). Leave in place until set, then twist gently to remove and
leave to cool. Alternatively, place the hot rounds in greased, fluted
bun tins (muffin pans) and leave to set.
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