Crisp ginger biscuits to accompany tea, coffee or a glass of milk. Bake a few batches as these freeze particularly well and you never know when there might be a biscuit emergency.
Makes 40
125g salted butter
75g golden syrup
200g caster sugar
350g self raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
75g crystallised ginger, finely chopped
1 free range egg, beaten
Preparation Time: 20 minutes. Cooking Time: 15 minutes.
1. Line several baking trays with Bake-O-Glide.
2.Place the butter, syrup and sugar into a small saucepan and allow to melt together on the hotplate on simmering setting or induction hob on medium, but do not let them boil.
3. Remove from the heat and cool slightly.
4. Place the flour, bicarbonate of soda, ground ginger and chopped ginger into a bowl, mix together and make a well in the centre.
5. Pour in the melted butter, syrup and sugar add the egg and mix to form a dough.
6. Shape this dough into 40 even-sized balls and place on the baking trays, allow space as the biscuits will spread.
7. Bake in the oven. CAST OVEN: place on the grid shelf on the floor of the baking oven or oven on B4 setting. FAN OVEN: preheated to B4/160°C/325°F. Bake for about 12-15 minutes, until golden brown.
8. Cool on a wire rack and store in an air tight tin.
