The best ginger biscuits
You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin.
Ingredients
- 50²µ/1¾´Ç³ú butter
- 1 tbsp golden syrup
- 175g/6oz self-raising flour
- 1 tbsp ground ginger
- 75²µ/2¾´Ç³ú crystallised ginger, finely chopped
- 1 tsp bicarbonate of soda
- 50²µ/1¾´Ç³ú demerara sugar
- 50²µ/1¾´Ç³ú light muscovado sugar
- 1 free-range egg, beaten
Method
Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.
Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
Recipe Tips
These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted.
