Fig and ginger biscuits
white self-raising flour
2 cup(s), (300g)
reduced fat oil spread
½ cup(s), (110g)
2 tsp, finely grated
1 medium, lightly beaten
60 g, finely chopped
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Sift the flour and baking powder into a large bowl. Place the canola spread, brown sugar, honey and ginger in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until combined. Remove from heat and set aside for 5 minutes to cool.
- Stir the canola spread mixture, egg and fig into the flour mixture and bring together in the bowl. Cover with plastic wrap and place in the fridge for 3 hours or until firm.
- Combine the cinnamon and caster sugar in a medium bowl. Roll tablespoons of dough into balls. Roll the balls in cinnamon mixture. Place 2cm apart on the prepared trays. Bake for 13-15 minutes or until lightly browned. Transfer to a wire rack to cool.