- 50 g butter
- 50 g sugar
- 50 g golden syrup
- 100 g self-raising flour
- 1 heaped teaspoon ground ginger
- Heat the oven to Gas 4, 350°F, 175°C
- Melt the butter, sugar and syrup in a pan and stir to check that the sugar has dissolved. Allow to cool.
- Put the flour and ginger in a bowl.
- Pour the butter and sugar mix into the bowl, scrape the pan clean and use the scraper to start mixing the dough.
- Finish mixing the dough with your hands and form it in to about 10 small balls, rolling them in your palms.
- Line a baking tin with baking parchment and place the balls on it about 2 inches apart.
- Cook for 15 minutes. The biscuits should feel firm to touch and will crisp further as they cool.
- If you want a milder flavour, just add half the ginger at the start. Taste the mix and add more as you wish.
- Add some pieces of chopped crystallised ginger to the centre of each ball as you roll it.
- I’m going to try this with fine ground coffee in place of the ginger and chopped walnuts in the centre of the balls of dough. There must be lots of other variations possible.
- In other batches of biscuits, I’ve used white or soft brown sugar and also replaced the syrup with honey – it depends on what is in the store cupboard.
Recipe from BakingBlind.comon YOutube here.