For dusting, use some extra of the plain flour. Chilled and cut into cubes the salted butter. Lightly beat the eggs.
And the rest...
- 1 Put the flour, baking powder, bicarbonate of soda, ginger and mixed spice into a food processor, Add the butter and whizz until it resembles breadcrumbs, then tip in the sugar and whizz to combine.
- 2 Add the syrup, beaten egg and 1 tbsp cold water, and whizz again to bring the dough almost together
- 3 Dust your work surface with flour and lightly knead the dough for about 1 minute, until smooth.
- 4 Add a little more water if your dough feels dry.
- 5 Flatten into a disc, wrap in clingfilm, and chill for at least 1 hour until firm.
- 6 Line 2 large baking sheets with baking parchment.
- 7 Divide the dough into 4 equal pieces.
- 8 On a floured surface, roll out one piece to a 14cm x 26cm rectangle.
- 9 Transfer to a baking sheet.
- 10 Repeat with the remaining dough, so you have 2 rectangles on each baking sheet
- 11 Using a sharp knife, carefully slice each rectangle into 12 long strips on 1 baking sheet, keeping them in place on the baking sheet.
- 12 Then slice each rectangle in half across the middle, again without moving the strips, so you have 4 smaller rectangles.
- 13 Take the other baking sheet and cut each of the dough rectangles into about 26 short strips across their width.
- 14 Take the other baking sheet and cut each of the dough rectangles into about 26 short strips across their width.
- 15 You will be making 4 lattices on the tray with 4 rectangles, keeping the dough on the trays.
- 16 Take 1 short strip from the other tray, and, starting at the top of a rectangle, weave the short strip across it, lifting every other long strip.
- 17 This first strip will hold the lattice in place.
- 18 Next, lift every other long strip and fold it back on itself.
- 19 Lay a short strip across the remaining strips, then replace the long strips to create the lattice.
- 20 Continue in this way, alternating the long strips, and ensuring each row is quite tight, with minimal gaps.
- 21 Repeat with the remaining 3 rectangles of dough.
- 22 Chill the lattices in the fridge for 10 minutes; heat the oven to 200°C/180°C fan/gas 6.
- 23 Using a 6.5cm round cutter, carefully stamp out 4 circles from each lattice rectangle, then remove the unwanted dough so you are left with lattice circles on the baking sheets.
- 24 Bake for 10-12 minutes until firm and golden brown.
- 25 While the cookies are baking, you can reroll any remaining dough and repeat the process to make more cookies, if you like
- 26 Leave the cookies on the baking tray to cool completely, then dust with icing sugar.
And the rest...
I completely agree with Deidre. This recipe makes no sense. Come on M&S - you can do better than this!
Does anyone even proofread these recipes? They make no sense.
Actually - I did it! But never again and what a faff! With so much waste that you end up with at least one third non-lattice biscuits. And 22 minutes? Took me about two hours. Grrrrrr!
Great recipe, gingery enough and not too sweet. The lattice work is quite a lot of effort so made some shaped biscuits instead...my Grandad absolutely loved them!
- Average per serving
- Calories 154.0kCal