Tropical Fruit Baskets
|Butter||2 Ounce (60 Grams)|
|Golden syrup||4 Tablespoon|
|Sugar||1 Ounce (30 Grams)|
|Cream of tartar||1⁄4 Teaspoon|
|Flour||2 Ounce (60 Grams)|
|Ground ginger||1⁄2 Teaspoon|
Put the butter, golden syrup and sugar in a pot and heat till melted.
Add cream of tartar.
Sift flour, soda and ginger together and stir into mixture in pot.
Grease a baking tray with butter and then put spoonfulls of mixture in the tray.
Form the mixture into a round shape about 4-5 cm (1 1/2-2 in) across.
Allow plenty of space between biscuits as they spread during baking.
Bake in a moderate oven for about 10 minutes or till golden brown.
Allow to cool till pliable and can be lifted off the tray without breaking.
Put immediately into small bowls about 10 cm (4 in) in diameter and press round to form a mould.
Flute the edges to allow the circles to fit into the bowls.
When firm remove from bowl.
If the biscuits become too firm to mould replace in oven for a minute to soften.
The biscuits may be stored for several days in an airtight container if not to be used immediately.
Warming in the oven will allow you to shape them just before filling with fruit.