Baking Ginger Biscuits

Ever have an unexpected caller to the door and find you have nothing to offer with a cup of tea? No biscuits or cake in the presses and not even a trendy almond or two sitting idly on the saucer?  Last week when a friend called in I was close to putting a spoon in the jar of nutella and serving it alongside her coffee. (Bad habit that I am trying to give up) and definitely not a good look. So with a bit of time on my hands, this morning I have made some ginger biscuits that will last well in an airtight container.  Callers, I am ready for you. Let’s just hope I have some milk.

The recipe below makes about 30 biscuits.

You will need;

• 350g (12oz) flour
• 150g (5oz) caster sugar
• 2 level tsp bread soda
• 2 level tsp ground ginger
• 150g (5oz) butter
• 175g (6oz) golden syrup

Preheat your oven to 180 c /350f / gas mark 4

1. Sieve the dry ingredients together

2. Rub in the butter.      Tip– if your butter is hard, it is helpful to grate it in. It should look like coarse breadcrumbs when it is rubbed in.

3. Pour in the golden syrup.      Tip – Pour the syrup into a jug and submerge in a saucepan of hot water. This will loosen the golden syrup  making it easier to combine. Mix well.

4. Roll the mixture into walnut-sized balls with your hands and place on a parchment line baking tray. I did this in two batches.

5. Pop into the oven for about 15-20mins. Keep an eye on them. When they are golden brown, remove and leave to cool for a couple of minutes on the tray. Then remove with an egg slice and leave to cool on a wire wrack.

Enjoy!