Steps of fun all the way! – funky party
Makes 20.
350/120z plain flour, plus extra for rolling out
1tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
125g/4/0z butter
175g/6oz light soft brown sugar
1 free-range egg
4 tsp golden syrup
raisins
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1. sift together the flour, bicarbonate of sods ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs.
Stir the sugar.
2. Lightly beat the egg and golden syrup together, and to the food processor and pulse until the mixture clumps together. Tip the dough out, kneed briefly until smooth, wrap in clingfilm and leave to chill in the fridge for 15 minutes.
3. Preheat the oven to 180C. Line two baking trays with grease paper. Take a piece of dough mixture about the size of a walnut and roll into a short fat sausage and then bend in the middle to make a slight ‘v’ shape.
4. Take more dough and make two egg shapes about the size of a marble, and then make two more of them slightly larger.
5. On the side of the ‘v’, press a small lip around the edge using a dab of water, press the egg shapes onto edge and against the V. Place the two larger egg shapes in the middle and the smaller ones on either side.
6. Once they are all fixed in place, use a small safe knife to cut an opening in the front of each one and then cut a raisin lengthways in half and push it into opening leaving enough sticking out for a ‘claw’.
7. Transfer the tray the carefully to the oven and bake for 12-15 minutes, for until lightly golden-brown. Leave on the tray for 10 minutes and then move to wire rack to finish cooling.
Ms Christina's class 