Sauce

1/2 oyster
1/2 soy

ginger
sherry
chilli oil

dont put sesame oil in

more animals

My recipe for gingerbread biscuits. still experimenting

4 tablespoons treacle
4 tablespoons syrup
4 oz dark brown sugar. ( might use demerara next time )
1 tablespoon ginger preserve / stem ginger chopped ( still experimenting here ) or maybe candied peel
24 oz plain flour

2 teaspoons ground ginger
1 teaspoon cinammon
1 teaspoon baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt

1 large egg.

Whisk the egg.
Melt the butter in a pan, add the syrup and the treacle. Dont boil, and cool it so u can add the egg without it cooking,
Pour dry ingredients into a bowl and mix together. ( you might want to hold some flour back in case its too dry )

Add the syrup mixture,and the ginger preserve and stir until you get a dough, ie something that will roll out flat.


roll fist sized balls flat on a floured surface, and cut out shapes

cook in the preheated oven at 190c for 10 mins. if you want them softer, make them a bit thicker or cook for 9 mins.

leave to cool for a few mins and use a flat knife to get them onto a cooling tray. Decorate with icing etc.

If the biscuits are too hard, you could put a piece of bread in a sealed tin with them, and this will soften them over night.