Ginger biscuits (makes 12, preparation time 40 minutes, cooking time 15 - 20 minutes)
110g soft brown sugar
1 level tsp bicarbonate of soda
60g butter softened
2 heaped tsps ground ginger
1 rounded tbsp ginger syrup
25g glace ginger
1 egg beaten
Here’s what you do:
Step 1 - Place the dry ingredients into a mixing bowl, add the butter and glace ginger and mix until well combined.
Step 2 - Gradually add the egg and beat until you have a stiff consistency.
Step 3 - With slightly floured hands roll walnut shaped balls and place them on a baking tray lined with parchment paper keeping them well spaced.
Step 4 - Place the baking trays in the fridge and allow the dough to chill for 30 minutes. This allows the butter to chill and the gluten to relax which gives an even bake and stops the cookies from spreading the moment they go into the oven.
Step 5 - Preheat the oven to 180C and then place the baking trays in. They biscuits will need about 15 - 20 minutes.
Step 6 - Take the biscuits out of the oven when they are a nice golden colour. Leave them to cool for a couple of minutes on the trays before transferring to a cooling wire.
Kitchen implements required:
2 baking trays covered in parchment paper