Crisp ginger biscuits to accompany tea, coffee or a glass of milk. Bake a few batches as these freeze particularly well and you never know when there might be a biscuit emergency.
125g (4½ oz) salted butter
75g (2¾ oz) golden syrup
200g (7 oz) caster sugar
350g (12 oz) self raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
75g (2¾ oz) crystallised ginger, finely chopped
1 free range egg, beaten
1. Melt the butter, syrup and sugar together on the simmering plate, but do not let them boil. Cool slightly. Place the flour, bicarbonate of soda, ground ginger and chopped ginger into a basin mix together and make a well in the centre. Pour in the melted butter, syrup and sugar add the egg and mix to form a dough.
2. Shape this dough into 40 even-sized balls and place on a piece of Bake-O-Glide set on a baking sheet – you will need two baking sheets or more as the biscuits will spread.
3. Place the baking sheet on the grid shelf set on the floor of the baking oven, cook for about 12-15 minutes, until golden brown.
4. Cool on a wire rack and store in an air tight tin.