Lowdon Favourite Recipes

	Auntie Kathy's Ginger Biscuits
	50g (2oz) Margerine 1 tablespoon of Golden Syrup or Black Treacle 2-3 teaspoons Ginger Powder 50g (2oz) Sugar 1/2 teaspoon Bicarbonate of Soda 100g (4oz) Plain Flour
	Heat oven to 150c, 300f, gas mark 2 Mix margerine, syrup and ginger powder. Blend in sugar, then add in remainder of ingredients. Roll into small balls and place on to a sheet of baking parchment on a baking tray. Flatten with hands, the cook for 12-15 minutes. Transfer to a rack to cool.

	*Grannie Lowdon's Chocolate Biscuits*
	100g (4oz) Margerine 100g (4oz) Sugar 100g (4oz) Plain Flour 25g (1oz) Cocoa powder 25g (1oz) Custard Powder
	Heat oven to 180c, 350f, gas mark 4 Blend all the ingredients together. Roll into balls and place well apart on a sheet of baking parchment on a baking tray. Cook for 12-15 minutes, the transfer to a rack to cool.

	*Daddy's Brandy Snaps*
	100g (4oz) Plain Flour 2-3 teaspoons of Ginger Powder 100g (4oz) Soft Brown Sugar 100g (4oz) Butter 100g (4oz) Golden Syrup 1 teaspoon of Brandy (although you can use lemon juice instead)
	Heat oven to 180c, 350f, gas mark 4 Mix margerine, syrup and ginger powder. Add in Brandy/Lemon Juice. Blend in sugar, then add in remainder of ingredients. Drop teaspoons of mixture onto to a sheet of baking parchment on a baking tray. Flatten with hands, the cook for 10 minutes. Rest for 2 minutes to cool. Roll snaps round a greased spurtle or similar sized cylinder, the remove to cool completely. (If biscuits have cooled too much and cannot be rolled, return to oven for 2 minutes to soften, the try again). Serve with whipped cream or brandy butter.