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Lesley

White Chocolate and Ginger Honeybuns

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White Chocolate and Ginger Honeybuns

 

4 oz butter

4 oz soft brown sugar

6 oz honey

1 egg

8 oz SR flour

1 tsp ground ginger

1 tsp. mixed spice

1/4 pint of water

1 oz preserved ginger

60g Green & Blacks white chocolate

 

Cream together butter, sugar and honey.

Beat in the egg.

Add the sieved flour and spices.

Add the water, then the finely chopped ginger and chocolate.

 

Half fill small paper cases with mixture and bake at 190C for about 20 mins until cooked.

 

When cool make either a thick glace icing with icing sugar and lemon juice or melt some white chocolate and top each cake to look like cup cakes (quite a thick layer of icing)

 

Top with some chopped preserved ginger.

 

Makes about 24

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