- 4 oz plain flour
- 1⅓ oz butter
- 2⅔ golden syrup
- ½ tsp sodium bicarbonate
- ½ tsp baking powder
- 1 heaped tsp ground ginger
Melt together the butter and the syrup. Stir in dry ingredients. Spread flat on to baking tray to about ⅓" thick, as if to make an enormous biscuit. Cook at gas mark 2 for 30 minutes.
Allow to cool, then break up the biscuit in to crumbs using a plastic bag and rolling pin (or mallet.)
Adapted from https://www.bbcgoodfood.com/recipes/strawberry-cheesecake-4-easy-steps
- Biscuit crumbles from previous step.
- 100g butter
- 1 tsp vanilla essence
- 1 heaped tsp ground ginger
- 600 soft cheese
- 50g icing sugar
- 284ml double cream
Also a baking tin lined with parchement.
Melt the butter and mix it with the biscuit crumbles. Spread in to the bottom of the baking tin and pack down. Place in fridge to cool.
Pour the soft cheese and icing sugar into a mixing bowl and beat with an electric whisk until smooth. Pour in the double cream and add the ginger and vanilla. Whisk until completely mixed.
Spoon the mixture on top of the biscuit base and attempt to smooth with a spatula. Leave in fridge over night to set.
Defrosted frozen strawberries work well!