瑪莎薑餅 Lincoln ginger biscuits

思"香"唔係一定只有廣東菜，仲有瑪莎薑餅都係我既飛佛!
尋日試整呢個薑餅，好有薑味！不過仲未把握到最好，下次再努力！

材料:
2杯麵粉                2茶匙 薑未               1 3/4杯 黃糖        半杯牛油
蛋    1隻                1平茶匙梳打粉         1茶匙牛奶          杏仁粉適量  (我冇落)
**照平時一樣，我轉晒牛奶做豆漿，牛油改用植物牛油，呢個食譜用梳打粉，可以唔使用發粉，啱晒我！
方法:
1) 牛油加麵粉加黃糖混合埋
2) 梳打粉加牛奶先溶合，再加蛋混合
3) 將步驟(1) 加(2) 混合
4) 焗爐預熱160度，將粉團整成一個個球狀, 放焗爐盤上, 每個距離3cm.
Ingredients
2 cups plain organic flour
2 teaspoons ground ginger
1 3/4 cups soft brown sugar
1/2 cup butter
1 large organic egg
1 level teaspoon bicarbonate of soda
1 tablespoon of organic milk
almond halves
(see measure conversions for more information)

Method
- Rub the butter into the flour and add the ginger and sugar.
- Dissolve the bicarbonate of soda in the milk and beat the egg into the mixture.
- Add the liquid to the dry mixture and mix well using one hand until a dough is formed.
- Flour your hands and roll the dough into balls.
- Place balls onto a greased baking tray and press each one down once.
- Place an almond half on each biscuit and bake at 160 degrees centigrade (see temperature conversions) for 30 minutes.

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