Ginger Biscuits

Growing up my Nana would always tell us to eat a ginger biscuit when we are feeling unwell as if they were some magical cure to help with feeling sick. Believe it or not they worked.

I love the warming sensation of ginger, whether in a soup, stir fry or a biscuit. I love a ginger biscuit with hearty chunks of crystallised ginger in them and this recipe does not fail that. So if you fancy a tasty, warming cookie then this recipe is for you. Simple and quick to make ready to dunk in your afternoon cup of tea. Enjoy!.

Ginger Biscuits

Prep time: 15 minutes Cook time: 15 minutes Makes: 15 biscuits

Ingredients

175g of Self raising flour

75 g of Crystallised ginger - finely chopped.

50g of Butter

50g of Demerara sugar

50g of Muscovado sugar

1 Egg

1 tbsp of Golden syrup

1 tbsp of Ground ginger

1 tsp of Bicarbonate of soda

Equipment

Mixing bowl

Saucepan

Baking tray

Greaseproof paper

Wooden spoon

Whisk

Cooling rack

Method

1. Preheat the oven to 160C.

2. Line the baking tray with the greaseproof paper.

3. In the saucepan place the butter and golden syrup over a low heat and melt. Stir continuously until melted.

4. In the mixing bowl place the flour, gingers, bicarbonate of soda, sugars and combine using the whisk.

5. Pour the butter and syrup over the ingredients in the mixing bowl and whisk together.

6. Add the egg and whisk further until a dough texture is formed.

7. Roll the dough into small balls and place on the baking tray with space between them. Press down lightly on each ball.

8. Place in the oven and bake for 25 minutes until golden.

9. Leave on the baking tray to cool for 5 minutes and transfer to the cooling rack.

10. Serve (with a cup of tea?)

11. Enjoy!